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.
For quick and easy weekday dinners, I like to have little drumsticks on hand. It takes just a few moments to pre-heat the oven, toss the drumsticks with olive oil and spice in a roasting pan and get them in the oven. Continue reading