Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem'
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Butternut squash, large (1)
- Flat-leaf parsley (1 tablespoon)
- Garlic (1 small clove)
- Pine nuts (3 1/2 tablespoons)
- Red onions (2)
- Za’atar (1 tablespoon)
- Condiments
- Tahini paste, light (3 1/2 tablespoons)
- Cooking & Baking
- Maldon sea salt and freshly ground black pepper (1)
- Olive oil (3 1/2 tablespoons)
- Drinks
- Lemon juice (1 1/2 tablespoons)
- Water (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Published November 27, 2012 (2 months ago).
24 people saved this recipe.
