Photo by: Colin Campbell

Roast butternut squash and red onion with tahini and za'atar

Print Recipe

1 large butternut squash (around 1.1kg), cut into 2cm x 6cm wedges
2 red onions, cut into 3cm wedges
50ml olive oil
Maldon sea salt and black pepper
3½ tbsp tahini paste
1½ tbsp lemon juice
3 tbsp water
1 small garlic clove, crushed
30g pine nuts
1 tbsp za'atar
1 tbsp roughly chopped parsley

If you want a vegetarian dish to make an impact on the table, this does the job – it looks great and has really complex flavours. Serves four.

Method

Heat the oven to to 220C/425F/gas mark 7. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon 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 colour 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 quarter-teaspoon of salt. 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.

To serve, spread the vegetables on a platter and drizzle over the sauce. Scatter the pine nuts and oil on top, followed by the za'atar and parsley.

Perfect with

  1. Palestinian za'atar

    Possibly our favourite spice mix: versatile, warming, distinctive, delicous

    Palestinian za'atar
    £3.50

  2. Earth and zest spice collection

    Four fresh and zesty ways to elevate your cooking in one neat set.

    Earth and zest spice collection
    £15.00

  3. Tahini

    So smooth and creamy that it can be spread on toast, this is in a different league to other brands

    Tahini
    £5.30

  4. Pine nuts

    These elegant and longer-than-usual nuts are for sprinkling and showcasing

    Pine nuts
    £6.95

Reviews

{based on 3 reviews}

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  • Shop Best pumpkin dish ever!
    (05/07/2016) This recipe became one of my classics during pumpkin season. I mostly use Hokkaido pumpkin instead of butternut squash. I add the onions later to the pumpkin, this way I don't have to take care if they might get too dark. :-)
    Everyone, I ever cooked this dish for, loved it!
  • Shop Delish
    (28/05/2016) This was so delicious, served over rocket for a light dinner option.
  • Shop Simple yet so tasty
    (23/03/2015) I was looking for something different to cook with some beetroot and sweet potatoes I had. Other than changing the veg I followed the rest of the recipe. This was really tasty. I had alongside salmon. I've already bought some butternut and onions to try as per the recipe but I'd recommend this for many types of roast veg.