• F6adea1fb50b4386e12926b7e5491c3c

Hannah And Brian's Roasted Butternut Squash

Roasted butternut squash & red onion with tahini & za'atar (from the Jerusalem cookbook)

Prep
Cook
Serves 6people
Ingredients
1
large butternut squash (cut in cubes or wedges)- can be substituted with sweet potatoes!
2
red onions (cut into 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 of garlic (crushed)
3 1/2
tbsp pine nuts (optional)
1
tbsp za'atar
1
tbsp chopped flat-leaf parsley
salt and pepper (to taste)
Directions
1.
Preheat oven to 475 degrees Fahrenheit.
2.
Put squash and onion in a large mixing bowl, add 3 tbsp of the oil, and salt and pepper. Toss well.
3.
Spread on a baking sheet (skin facing down) and roast in the oven for 30-40 minutes, until the vegetables have cooked through. Do not let the onions burn :) Remove from the oven and let cool.
4.
To make the sauce, place the tahini in a small bowl with lemon juice, water, garlic, and 1/4 tsp salt. Whisk until sauce is the consistency of honey, adding more water or tahini if needed.
5.
Pour the remaining 1 1/2 tsp of oil into a small frying pan. Add pine nuts along with 1/2 tsp salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and take the nuts and oil out of the pan to avoid further cooking.
6.
To serve, spread the vegetables out on a large serving platter and drizzle over tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.

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