I’ve been bad about posting lately and this is a recipe I’ve said I’m going to post a few times (in my head) but kept forgetting, or was too tired or any number of things that came up. Val gave me her Jerusalem cookbook and this was one of the first recipes I tried from it. I added the egg noodlges to make it more of a dinner, and I have to say, it will be a make again.
Roasted Butternut Squash & Red Onion with Tahini and Za’atar
- 1 butternut squash cut into wedges
- 1 red onion, cut into wedges
- olive oil
- 3 tablespoons tahihi paste
- 1.5 tablespoons lemon juice
- 2 tablespoonswater
- 1 clove garlic, chopped/crushed
- 1 tablespoon za’atar
- parsley, chopped for garnish
- salt and pepper to taste
- pine nuts, pecans or walnuts as desired
- Noodles (egg noodles work well here) if desired
Cook noodles according to package directions.
Preheat the oven to 475 (or in your oven is like mine and runs hot, 450)
Place the squash on a sheet pan and mix with olive oil, salt and pepper. Spread out on pan and roast for about 20 minutes.
Coat the onion with a little oil and add it to the pan with the squash, turn the squash here. Roast both for an additional 10-15 minutes.
While the squash and onion are roasting, mix tahini, lemon juice, garlic and water. Combine to make a thin, honey consistency, sauce.
Make a bed with the noodles, top with squash and onion; sprinkle nuts if using then add the tahini sauce. Sprinkle on za’atar and parsley. Serve hot or warm.
Erin, it really was the prefect dish.
*Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi