Nothing says Fall like roasted vegetables!
Here’s another great recipe from Yotam Ottolenghi, one of my favorite cookbook authors. This is an unbelievable dish to make and is bursting with flavor.
I made this in the early afternoon before supper and served it at room temperature. I put the tahini dressing in a small bowl so that everyone could add it to their liking. Did I mention how delicious this was?
Here’s a great tip: When you peel the butternut squash with a vegetable peeler before cutting it you’ll have an easier time.
Another delicious butternut squash recipe for you to try!
What’s your favorite way to make butternut squash?
I’d love to hear so please share your comments below:)
Roasted Butternut Squash & Red Onion with Tahini
- 1 large butternut squash, peeled and cut into 3/4 x 2 ½ inch wedges
- 2 red onions cut into 1 ¼ inch wedges
- 2-3 tbs. olive oil
- Sea salt and black pepper
- 3 1/2 tbs. tahini paste
- 1 1/2 tbs. fresh lemon juice
- 3 tbs. water
- 1 garlic clove, minced
- 3 1/2 tbs. pine nuts
- 1 tbs. za’atar
- 1 tbs. roughly chopped parsley
Heat the oven to 425°F. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper and toss well. Spread on a baking sheet lined with parchment paper 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 they may need to be removed earlier. Remove from the oven and leave to cool.
Put the tahini in a small bowl with the lemon juice, water, garlic and a quarter-teaspoon of salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
Add the pine nuts into a small frying pan on a medium-low heat cook for two minutes, stirring, until the nuts are golden brown, then put into a small bowl.
To serve, arrange the vegetables on a platter and drizzle with the tahini sauce or you can have the sauce on the side. Scatter the pine nuts followed by the za’atar and parsley.