
By Serious Eats
Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem'
Instructions
Prep:5minCook:45min
Butternut squash is a staple in my kitchen during fall and winter, but I never stray far from simple roasted cubes or a creamy pureed soup when it comes to preparing the gourd. After preparing the Roasted Butternut Squash and Red Onion with Tahini and Za'atar in Jerusalem: A Cookbook, however, I am a total devotee of pairing winter squash with sesame.
Updated at: Thu, 03 Jul 2025 04:20:58 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories354.4 kcal (18%)
Total Fat26 g (37%)
Carbs30.1 g (12%)
Sugars6.3 g (7%)
Protein6.1 g (12%)
Sodium208.9 mg (10%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1butternut squash
large, cut into 3/4 by 2 1/2-inch/2 cm by 6 cm wedges

2red onions
cut into 1 1/4-inch/3 cm wedges

50mlolive oil

3 ½ tablespoonstahini paste
light

1 ½ tablespoonslemon juice

2 tablespoonswater

1clove garlic
small, crushed

30gpine nuts

1 tablespoonza’atar

1 tablespoonflat-leaf parsley
coarsely chopped

Maldon sea salt

black pepper
freshly ground
Instructions
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