Roasted Butternut Squash and Red Onion with Tahini and Za'atar
Servings: 4
Ingredients
1medbutternut squash )about 1 lb 8 oz) peeled and cut into 1-by-2 1/2-inch chunksor you can use pre-cubed butternut squash
1lgred onioncut into eighths
3Tblsolive oilplus 1 tsp, divided
1 3/4tspkosher saltdivided
freshly ground black pepper
3Tblstahini
2Tblswater
1Tblsfresh lemon juice
1smallgarlic clovegrated
3Tblsraw pine nutsoptional (I ommitted)
1Tblsza'atar
1Tblscoarsely chopped fresh parsley
flaky sea saltfor sprinkling
Instructions
Position a baking rack in the middle of the oven and preheat to 475F.
In a large bowl, toss the squash and onion with 3 Tbls olive oil, 1 tsp salt, and a few twists of black pepper. Spread the vegetables on a large, rimmed baking sheet, and roast for 25-35 minutes, or until the vegetables have taken on some color and are cooked through with a little char. Keep and eye on the onion, if it starts to burn before the squash is cooked, you may need to remove it and finish roasting the squash). Remove from the oven and set aside to cool.
While the vegetables are roasting, in a small bowl, whisk together the tahini, water, lemon juice, garlic and 1/4 tsp of the salt until the sauce is the consistency of honey. You might need to add more water or tahini.
If using pine nuts, in a small skillet over medium low heat, heat the remaining 1 tsp of olive oil until shimmering. Add the pine nuts and remaining tsp of salt and cook, stirring often until the nuts are golden brown, about 2 minutes. Remove from the heat and transfer to a small bowl.
To serve, spread the vegetables onto a serving platter and drizzle with the tahini sauce. Sprinkle the pine nuts and their oil on top and garnish with the za'atar and parsley. Sprinkle a little flaky sea salt and serve.
Notes
The vegetables may be roasted up to 3 days in advance.