If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavours.
Best Roasted Butternut Squash with Tahini and Za'atar
Charles SapirRoast butternut squash and red onion with tahini and Za'atar
Rated 5.0 stars by 1 users
Category
Vegetarian
Cuisine
Middle Eastern
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavours.
Charles Sapir
Ingredients
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1 large butternut squash (around 1.1kg), cut into 2cm x 6cm wedges
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2 red onions, cut into 3cm wedges
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50ml olive oil
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Maldon sea salt and black pepper
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3½ tbsp. TAHINI
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1½ tbsp lemon juice
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3 tbsp water
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1 small garlic clove, crushed
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30g pine nuts
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1 tbsp ZA'ATAR
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1 tbsp roughly chopped parsley
Directions
Heat the oven to to 220C/425F/gas mark 7. 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, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some colour and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so 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.
Pour the remaining oil into a small frying pan on a medium-low heat. Add the pine nuts and half a teaspoon of salt, cook for two minutes, stirring, until the nuts are golden brown, then tip the nuts and oil into a small bowl.
To serve, spread the vegetables on a platter and drizzle over the sauce. Scatter the pine nuts and oil on top, followed by the ZA'ATAR and parsley.