• 04f133357e973634d1b6edda2a58a86a

Roasted Butternut Squash, Red Onion With Tahina


Serves 8people
large butternut squash, poke with a fork, microwave for 5 minutes, peel and cut into ¾ inch by 2 ½ inch wedges
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
tbsp water
clove garlic, crushed
3 1/2
tbsp pine nuts
tbsp za’atar
tbsp coarsely chopped parsley
Salt and pepper to taste
Preheat oven to 425.
Put squash in a mixing bowl, add 3 tablespoons olive oil, 1 teaspoon salt and black pepper. Toss well.
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.
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.
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.
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.

Recipes we also love...

Recipes We Also Love

Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In

From the Cookbook Create Blog

Give the Most Memorable Gift, Ever

Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.

Give the Gift