The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

“Jerusalem” Roasted Butternut Squash and Red Onion with Tahini & Za’atar



This dish, like so many I’m finding in the lovely cookbook Jerusalem, is a celebration of colors and flavors. The recipe is straightforward, the combination is so innovative (Who knew a tahini and lemon sauce would go so incredibly well with butternut squash?) and the results are beautiful, delicious, wowing. Ottolenghi and Tamimi, you’ve got me hooked on your amazing food.

Jerusalem Roasted Butternut Squash and Red Onion with Tahini & Za’atar

(From Jerusalem, by genius co-authors Yotam Ottolenghi and Sami Tamimi)

  • 1 large butternut squash (2 1/4 lb. in total), cut into 3/4 by 2 1/2-inch wedges (I peeled mine)
  • 2 red onions, cut into 1 1/4-inch wedges
  • 3 1/2 Tbsp. olive oil
  • 3 1/2 Tbsp. light tahini paste
  • 1 1/2 Tbsp. lemon juice
  • 2 Tbsp. water
  • 1 small clove garlic, crushed
  • 3 1/2 Tbsp. pine nuts
  • 1 Tbsp. za’atar
  • 1 Tbsp. coarsely chopped flat-leaf parsley
  • Maldon sea salt and freshly ground black pepper

To protect the copyright of this recipe, I direct you to Bon Appetit’s online recipe for this dish or The New York Timesadapted version, and urge you to check out the original in Ottolenghi and Tamimi’s wonderful cookbook Jerusalem.


Author: Laura Haugen

Writer, Traveler, Foodie

21 thoughts on ““Jerusalem” Roasted Butternut Squash and Red Onion with Tahini & Za’atar

  1. So many great recipes in the cookbook, each one a real treasure. This is fantastic.

  2. That looks like a great recipe. I have been wanting to get that book, so thanks for sharing. If you are interested, you might want to check out my recipe for za’atar at The home-made variety does make a difference, and it is super easy.

  3. I’ve made this in the past – super easy, looks fantastic, tastes great.

  4. I’ve made this dish for guests and they loved it!!!

  5. What a lovely plate of food. I’m really loving pinenuts at the moment. I found a local pinenut producer and the nuts are sweeter and more flavourful than I am used to. I haven’t thrown them onto meals much yet, just sneaking a few nibbles at at a time. Squash is a great thing to use with the nuts. Great flavours. This looks like this could be eaten cold the next day as a salad too?

    • I haven’t tried it cold as a salad — it was great warmed up for lunch the next day — but I don’t see why it wouldn’t work as a cold salad like potato salad. Let me know how it is if you try it! Thanks for your comments and for stopping by. -Laura

  6. Pingback: Roasted Eggplant with Lemon & Garlic Tahini Sauce | The Seasoned Traveler

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