Roasted Butternut Squash with Red Onion, Tahini, and Za'atar (Inspired by Yotam Ottolenghi)

David Priestley

1 Large Butternut Squash (around 2.5lbs) cut into 3/4inch x 3 inch wedges with skin still on
3 red onions, cut each onion into 8 even wedges
Extra Virgin Olive Oil
3 1/2 Tablespoon Tahini Paste
1 1/2 Tablespoon lemon juice
3 Tablespoons of water
1 clove of garlic pressed
1/4 cup of pine nuts
1 Tablespoon of Za'tar (spice mix)
1/4 cup coarsely chopped parsley (Italian or curly)
Sea salt and ground black pepper to taste

 Heat the oven to 425F.  In a roasting pan combine the squash and onions.  Drizzle the olive oil over the top, sprinkle 1 teaspoon of sea salt, and several shakes of black pepper.  Mix by hand and arrange the squash with the skin side down in the pan (we tried the recipe with and without skin.  With skin tastes better!!)  Roast in the oven for 40 minutes or until the vegetables are cooked through.  Once finished cooking, remove from the oven and set aside to cool.

To prepare the tahini sauce, in a small bowl mix: tahini paste, lemon juice, water and garlic and 1/4 teaspoon of salt.  Whisk until the consistency of honey, add more water or tahini as necessary.

Prepare the pine nuts by frying in a pan over medium-low heat.  Add pine nuts, 1/2 teaspoon of salt and 1 tablespoon olive oil and cook for 2 minutes stirring until the pine nuts are golden brown.  Remove from pan to stop them from continuing to brown.  

Assemble the dish by spreading vegetables on a platter, drizzle the tahini sauce over the dish, scatter the pine nuts and oil on top, followed by the za'atar and parsley.  



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