Recipe for the weekend: Roasted Butternut Squash and Red Onion with Tahini

Published on Friday, 04 January 2013 by Webmaster

Recipe for the weekend: Roasted Butternut Squash and Red Onion with Tahini
This recipe is taken form a new cookbook called: "Jerusalem a Cookbook", written by Yotam Ottolenghi and Sami Tamimi.


1 large butternut squash (2 1/4 lb) , cut into 3/4 by 2 1/2 inch
2 red onions, cut into 1 1/4-inch
3 1/2 tablespoons
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 pine nuts
1 tablespoon za'atar
1 tablespoon chopped flat-leaf parsley
 Sea salt and freshly ground black pepper

Preheat the oven to 475°F / 240°C. 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. 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.

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