Butternut Squash with Tahini and Za’atar

 

This is one of the most gorgeous dishes I’ve ever cooked: shit got serious when I whipped out a literal silver platter. Not only was it beautiful to serve but so delicious to taste, easy to make and different from anything I’ve ever eaten. Thanks again to the Ottolenghi Jerusalem cookbook for this one, it was truly a pleasure.

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What you’ll need:

  • One butternut squash cut into cubes or wedges
  • 2 large red onion, cut into wedges
  • 3-4 tablespoons of tahini paste
  • One lemon
  • A couple handfuls of pine nuts
  • 1 tablespoon of za’atar
  • Olive oil, salt and pepper
  • Some fresh chopped parsley for garnish

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What to do:

Preheat the oven, and in a large bowl, mix the butternut squash and onion with some olive oil, salt and pepper. Toss well and then spread on to a baking sheet, let everything roast for at least 30 minutes or until the squash is golden and starting to crisp at the edges. If the onions begin to burn before the squash is ready, remove them and then let the squash cook for a bit longer.

In a small bowl, combine the tahini, lemon juice and about 2 tablespoons of water to thin it out. (At this point you can also add a crushed clove of garlic to the sauce if you want). Add more water if the sauce is still too thick, you want it to have a runny honey like consistency.

Dry toast the pine nuts in a small frying pan and remove from heat once they’re golden brown.

To serve, serve the squash and onions on a large platter, scattering the parsley and pine nuts on top. Drizzle with the sauce and sprinkle with za’tar.

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