Roasted Butternut Squash and Red Onion with Tahini and Za'atar
Serving Size: 10
If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavors. Ottolenghi's recipe from "Jerusalem a Cookbook", 2012.
2.5poundbutternut squashfor 10 servings about 2 medium squash, seeded and cut into 1 x 3 inch wedges
2red onioncut into wedges (each onion into 8ths)
6tablespoonextra virgin olive oil
1teaspoonKosher saltmore or less to taste or to dietary preference
1/2teaspoonfreshly ground black pepper
For the Tahini Sauce
7tablespoontahini
3tablespoonfresh lemon juice
6tablespoonwater
1/4teaspoonKosher salt
4clovegarlicsmall, crushed
For Roasting the Nuts
7tablespoonpine nuts
1tablespoonextra virgin olive oil
1/4teaspoon Kosher salt
For Serving
2tablespoonza'atar
2tablespoonItalian parsleyroughly chopped
Instructions
Heat the oven to 425F. Put the squash and onions in a large bowl. Add the olive oil, salt, and black pepper, and toss well. Spread, skin down, on a baking sheet, and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.
Notes
For 10 servings use 2 sheet pans for optimal browning.
Reheating Instructions
Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.