• 04f133357e973634d1b6edda2a58a86a

Roasted Butternut Squash, Red Onion With Tahina

Ottolenghi

Prep
Cook
Serves 8people
Ingredients
1
large butternut squash, poke with a fork, microwave for 5 minutes, peel and cut into ¾ inch by 2 ½ inch wedges
2
red onions, cut in half and in slices
3 1/2
tbsp olive oil
3 1/2
tbsp tahina paste
1 1/2
tbsp lemon juice
2
tbsp water
1
clove garlic, crushed
3 1/2
tbsp pine nuts
1
tbsp za’atar
1
tbsp coarsely chopped parsley
Salt and pepper to taste
Directions
1.
Preheat oven to 425.
2.
Put squash in a mixing bowl, add 3 tablespoons olive oil, 1 teaspoon salt and black pepper. Toss well.
3.
Spread on a baking sheet and roast in the oven for 30-40 minutes, until the squash has taken on some color and is cooked through. Add onions about halfway through and toss with squash.
4.
To make the tahina, place tahina paste in a small bowl along with lemon juice, water, garlic and ¼ teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahina if necessary.
5.
Pour remaining 1 ½ teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with ½ teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from heat and transfer the nuts and oil to a small bowl to stop the cooking.
6.
To serve, spread the vegetables out on a large serving platter and drizzle over the tahina. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

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