Roasted Butternut Squash with Orange Tahini, Walnuts, and Za’atar

Name: Roasted Butternut Squash with Orange Tahini, Walnuts, and Za’atar
Cuisine: Middle Eastern
Ingredients: 1 (2-pound) butternut squash, peeled, seeded, and cut into wedges; 5 tablespoons extra-virgin olive oil, divided; 2 large leeks, cut into 1-inch pieces (white and pale green parts); 1/4 cup premium tahini paste; 5 tablespoons freshly squeezed orange juice; 2 tablespoons freshly squeezed lemon juice; 1-2 tablespoons water; 1 clove garlic, minced; 1/2 teaspoon fine sea salt; 1/8 teaspoon crushed red pepper flakes; 1/3 cup chopped walnuts; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon za'atar; Flake salt and freshly ground black pepper, to taste

Instructions

This gorgeous recipe comes from Soom's CEO and co-founder Amy Zitelman's new cookbook The Tahini Table. It's simple yet elevated and oh-so seasonal, whether as a hearty side dish or show-stopping meatless main.

Updated at: Thu, 21 Nov 2024 19:04:56 GMT