Roasted Butternut Squash

The Butternuts

There’s always so much to look forward to each growing season isn’t there? We love Fall/Winter vegetables. Squash, root vegetables, and all. Truth is, we can get all vegetables all year round where we live but there’s something about eating seasonal vegetables in season that feels just right. I’ve been making (and eating other peoples’) Fall/Winter vegetable dishes for a few months now. I’ve eaten quite a few different dishes and have been honing in my favorites. One of the absolute best – and beloved by my family and friends who have eaten with us – and that I’ve made over and over is once again from Jerusalem Yogam Ottolenghi’s second beautiful book – this time with co-author/chef Sami Tamimi. Yotam’s a genius with the recipes and his books are equally delicious to look at and touch and Sami Tamimi – my next new favorite. My family and friends all love these recipes and so do countless other blogging and non-blogging cooks. Try the recipes. Buy his books. He’s a chef worthy of your support.

Roasted Butternut Squash & Red Onion with Tahini and Za’atar (Jerusalem by Yotam Ottolenghi and Sami Tamimi) I always double this recipe

Preheat oven to 475°


2 ½ lbs butternut squash cut into ¾” x 2 ½” wedges

2 red onions cut into 1 ¼” wedges

3 ½ Tbsp olive oil

3 ½ Tbsp light tahini paste

1 ½ Tbsp lemon juice

2 Tbsp water

1 small clove garlic (or not) crushed

3 ½ Tbsp pine nuts

1 Tbsp za’atar

1 Tbsp coarsely chopped flat-leaf parsley

Sea salt and ground black pepper

Directions: Put the squash and onion in a large mixing bowl, add 3 Tbsp olive oil, 1 tsp salt, black pepper and toss well.

Cut squash


Spread onto a baking sheet with the skin facing down


Squash and onion

Roast in the 475 ° oven for 30 to 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and might need to be removed earlier. Remove from oven, let the vegetables cool.

To make the sauce:


Mix the tahini, lemon juice, water, garlic, and ¼ tsp salt in a small bowl. Whisk until the sauce is the consistency of honey, add more water or tahini if necessary.

Tahini and sesame seeds

Pour the remaining 1 ½ tsp oil into a small frying pan over medium heat, add the pine nuts with ½ tsp salt and cook for 2 minutes, stirring often until the nuts are golden brown. Remove the nuts from the pan to stop the cooking.

Spread the squash/onion mix on a large platter and drizzle over the tahini. Sprinkle the pine nuts and oil on top followed by za’atar and parsley.

Finished Product


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