Chef Ottolenghi's Roasted Butternut Squash
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During the holiday season, finding really flavorful vegan recipes can be intimidating! But have no fear.......this dish will save you.
From the cookbook Jerusalem, by Ottolenghi : Roasted Butternut Squash with Tahini and Za'atar,
I’m not sure how I will eat butternut squash any other way now!
Roasted Butternut Squash with Red Onion, Tahini and Za’atar
Ingredients:
1 large butternut squash, cut into 1/2-inch wedges
2 large red onions, cut in half, and then cut each half into about 5 wedges
1/3 cup olive oil
Coarse salt and black pepper
3½ Tbsp tahini paste
1½ Tbsp lemon juice
3 Tbsp water
1 small garlic clove, crushed
1/4 cup pine nuts (I used pan-toasted sesame seeds instead)
1 Tbsp za'atar
1 Tbsp roughly chopped parsley
Notes:
After reading the recipe, my first impulse was to peel the butternut squash before roasting it. I didn’t, though, following the instructions instead, and it turned out great.
(However….You could also use pre-cut butternut squash from the market as a time saver)
To avoid burning the onions, I roasted the squash and the onions in two separate pans.
Instructions
Heat the oven to to 425F. Put the squash and onions in a large bowl, add 3 Tbsp. of oil, a tsp. of salt and some black pepper, and toss well. Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
Put the tahini in a small bowl with the lemon juice, water, garlic and a 1/4 tsp. of salt. Start with 1 Tbsp. of water, and whisk to the consistency of honey, adding more water or tahini as necessary.
Pour the remaining oil into a small frying pan on a medium-low heat. Add the pine nuts and half a teaspoon of salt, cook for two minutes, stirring, until the nuts are golden brown, then tip the nuts and oil into a small bowl. (If using sesame seeds, place a skillet over medium-high heat. Add sesame seeds, and toast until brown, stirring constantly. No oil needed.)
To serve, spread the vegetables on a platter and drizzle over the sauce. Scatter the pine nuts/sesame seeds on top, followed by the za'atar and parsley.
