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