Roasted Butternut Squash and Red Onion With Tahini and Zaatar Recipe

August 2024 · 3 minute read
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This flavorful, bright side is a must-have at editor Olga Massov's Thanksgiving table, and suits vegetarians, vegans and those who need to keep gluten-free. The soft, yielding squash and caramelized onions are invigorated by a lemony tahini sauce and crunchy toasted pine nuts, delivering a lighter antidote to heavier holiday dishes.

Leftovers can be refrigerated in an airtight container for up to 3 days.

Tahini and za'atar can be found at Middle Eastern groceries, well-stocked supermarkets and online.

The vegetables may be roasted up to 3 days in advance.

Adapted from “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2012).

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Ingredients

measuring cup

Servings: 8

Directions

Time Icon Active: 30 mins| Total: 50 mins

  • Step 1

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

  • Step 2

    In a large bowl, toss together the squash, onion, 3 tablespoons of the olive oil, 1 teaspoon of salt and a few twists of the pepper grinder until combined. Spread the vegetables on a large, rimmed baking sheet, leaving space among the pieces, and roast for 25 to 35 minutes, 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.

  • Step 3

    While the vegetables are roasting, in a small bowl, whisk together the tahini, water, lemon juice, garlic and 1/4 teaspoon of the salt until the sauce is the consistency of honey. You might need to add more water or tahini, depending on the consistency.

  • Step 4

    In a small skillet over medium-low heat, heat the remaining 1 teaspoon of oil until shimmering. Add the pine nuts and the remaining 1/2 teaspoon 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.

  • Step 5

    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.

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    Nutritional Facts

    Per serving (based on 4)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2012).

    Tested by Olga Massov.

    Published November 12, 2020

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