Richmond Times-Dispatch

Roasted Butternut Squash and Red Onion with Tahini and Za’atar

- — Adapted from“Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi

To save some time, the vegetables may be roasted up to 3 days in advance.

Makes 2 to 4 servings. Active time: 30 minutes. Total time: 50 minutes.

1 medium butternut squash ( 1 pound 8 ounces) peeled and cut into 1- by2½-inch chunks

1 large red onion ( 8 ounces),

cut into eighths 3 tablespoon­s plus 1 teaspoon extra-virgin olive oil, divided

1¾ teaspoons kosher salt,

divided, plus more to taste

Freshly ground black


3 tablespoon­s tahini, or

more as needed 2 tablespoon­s water, or

more as needed 1 tablespoon fresh lemon


Position a baking rack in the middle of the oven and heat to 475 degrees.

In a large bowl, combine the squash and onion and 3 tablespoon­s olive oil, 1 teaspoon salt, a few twists of the pepper grinder, and toss to combine.

Spread the vegetables on a large rimmed baking sheet, leaving space among the pieces, and roast for 25 to 35minutes, or until the vegetables have taken on some color and are cooked through with a little char. ( Keep an 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 ¼ teaspoon salt until the sauce is the consistenc­y of honey. You might need to add more water or tahini, depending on the consistenc­y. 1 small clove garlic, grated 3 tablespoon­s raw pine


1 tablespoon za’atar 1 tablespoon coarsely chopped fresh flat-leaf parsley

Flaky sea salt, for sprinkling

In a small skillet over medium- low heat, heat the remaining 1 teaspoon oil until shimmering. Add the pine nuts and the remaining ½ teaspoon 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 out on 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 with a little flaky sea salt and serve. Leftovers can be refrigerat­ed in an airtight container for up to 3 days.

Nutrients per serving ( based on 4): 320 calories, 22 grams fat ( 3 grams saturated), no cholestero­l, 588milligr­ams sodium, 29 grams carbohydra­te, 6 grams fiber, 7 grams sugars, 5 grams protein.

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