Roast Butternut Squash With Tahini And Za’atar. Dan Mangan + Blacksmith On The Stereo.

Q: What vegetable is forbidden on ships?
A: Leeks.

This vegetarian recipe is a true stunner. It’s a visual delight and a taste treasure.

The earthy notes of the tahini sauce are perfectly balanced by the sweetness of the butternut squash. Za’atar, a spice mixture frequently used in the Middle East and Mediterranean, lends its distinct tang and the pine nuts give lovely textural contrast.

Roast Butternut Squash With Tahini And Za’atar

Ingredients:

1 large butternut squash (around 2 pounds), cut into cubes
2 red onions, cut into wedges (I used 3 leeks, sliced)
50ml(3 1/2 Tbs) olive oil
Maldon sea salt and black pepper
3½ Tbs tahini paste
1½ Tbs lemon juice
3 Tbs water
1 garlic clove, minced
30g pine nuts
1 Tbs za’atar
1 Tbs roughly chopped parsley

Directions:

1. Preheat oven to 475℉.

2. Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper. Toss well.

3. Spread the squash mixture on a baking sheet and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Remove from the oven.

4. 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.

5. Pour the remaining 1 1/2 teaspoons oil into a small skillet and place over medium-low heat. Add the pine nuts along with the 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.

6. To serve, drizzle the tahini sauce over roasted vegetables. Sprinkle with pine nuts, za’atar and parsley.

Serves 4

Recipe from Yotam Ottolenghi