Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem' Recipe

Name: Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem' Recipe
Cuisine: Middle Eastern
Ingredients: 1 large butternut squash (2 1/4 lb /1.1 kg in total), cut into 3/4 by 2 1/2-inch/2 cm by 6 cm wedges; 2 red onions, cut into 1 1/4-inch/3 cm wedges; 3 1/2 tablespoons/50 ml olive oil; 3 1/2 tablespoons light tahini paste; 1 1/2 tablespoons lemon juice; 2 tablespoons water; 1 small clove garlic, crushed; 3 1/2 tablespoons/30 g pine nuts; 1 tablespoon za’atar; 1 tablespoon coarsely chopped flat-leaf parsley; Maldon sea salt and freshly ground black pepper

Instructions

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: Tue, 16 Apr 2024 10:59:23 GMT