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 Times‘ adapted version, and urge you to check out the original in Ottolenghi and Tamimi’s wonderful cookbook Jerusalem.