Roasted Butternut Squash And Red Onion With Tahini And Za'Atar From 'Jerusalem' Recipe

Name: Roasted Butternut Squash And Red Onion With Tahini And Za'Atar From 'Jerusalem'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash (2 1/4 lb /1.1 kg in total), cut into 3/4 by 2 1/2-inch/2 cm by 6 cm wedges; 2 red onions, cut into 1 1/4-inch/3 cm wedges; 3 1/2 tablespoons/50 ml olive oil; 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/30 g pine nuts; 1 tablespoon za'atar; 1 tablespoon coarsely chopped flat-leaf parsley; Maldon sea salt and freshly ground black pepper

Servings: persons

1 large butternut squash (2 1/4 lb /1.1 kg in total), cut into 3/4 by 2 1/2-inch/2 cm by 6 cm wedges
2 red onions, cut into 1 1/4-inch/3 cm wedges
3 1/2 tablespoons/50 ml olive oil
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/30 g pine nuts
1 tablespoon za'atar
1 tablespoon coarsely chopped flat-leaf parsley
Maldon sea salt and freshly ground black pepper

1
Preheat the oven to 475u00b0F / 240u00b0C. 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.
2
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
3
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.
4
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.

1587

kcal

Calories

167

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large butternut squash (2 1/4 lb /1.1 kg in total), cut into 3/4 by 2 1/2-inch/2 cm by 6 cm wedges, 2 red onions, cut into 1 1/4-inch/3 cm wedges, 3 1/2 tablespoons/50 ml olive oil, 3 1/2 tablespoons light tahini paste, and more.

Yes, Roasted Butternut Squash And Red Onion With Tahini And Za'Atar From 'Jerusalem' falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash And Red Onion With Tahini And Za'Atar From 'Jerusalem'

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