Roasted Butternut Squash & Red Onion with Tahini & Za’atar
The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.
We originally checked out the amazing cookbook Jerusalem from the library, but since then we’ve not only bought a copy, but even given a copy as a wedding present. And on the inside cover of the book-as-a-wedding-present, we said TURN TO THIS PAGE IMMEDIATELY AND MAKE THIS DISH.
It is THAT. GOOD.
This is the best thing you’ve ever eaten in your life. You will never eat anything tastier than this.
I only have one picture of this recipe, because I was originally planning to do a combination with this one and chermoula eggplant with bulgur & yogurt. But forget that, this recipe is too good to share the limelight with another.
Ah, just breath it in my friend.
This recipe requires a tablespoon of the Middle Eastern spice za’atar. We managed to find it at a grocery store in Chicago, but if you don’t live where it is available, you can easily order it online. Worth it.
The other tip is that you do not need to peel the squash. I mean, that should be obvious from the fact that peeling the squash is not a step listed in the recipe, but somehow that didn’t stop me. I just assumed it was obvious you’d have to peel it, so they left it unsaid. But no, leave the skin on, no problem at all. It sure makes this recipe a lot easier to make!
Did you try it? Told you. You can die happy now.
Recipe from Jerusalem.
- 1 large butternut squash (2 1/4 lb. in total), cut into 3/4 by 2 1/2-inch wedges (skin on!)
- 2 red onions, cut into 1 1/4-inch wedges
- 3 1/2 Tbsp. olive oil
- 3 1/2 Tbsp. light tahini paste
- 1 1/2 Tbsp. lemon juice
- 2 Tbsp. water
- 1 small clove garlic, crushed
- 3 1/2 Tbsp. pine nuts
- 1 Tbsp. za’atar
- 1 Tbsp. coarsely chopped flat-leaf parsley
- Maldon sea salt and freshly ground black pepper
- Preheat the oven to 475 degrees F.
- Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well.
- Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier.
- Remove from the oven and leave to cool.
- To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.
- Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat.
- Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown.
- Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.
- To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.