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ROASTED BUTTERNUT SQUASH & RED ONION W/ TAHINI

Posted: Jan 24 2014



Roasted Butternut Squash and Red Onion with Tahini
Adapted from Yotam Ottolenghi’s awesome cookbook, Jerusalem.

Ingredients
  • 1 large butternut squash, cut into 3/4 by 2 1/2-inch wedges (skin on if you like the taste -- which I do!)
  • 2 red onions, cut into 1 1/4-inch wedges
  • 3 1/2 tablespoons olive oil
  • 3 1/2 tablespoons, light tahini paste
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 small clove garlic, crushed
  • 3 1/2 tablespoons pine nuts (or almonds if you need to substitute)
  • 1 tablespoon coarsely chopped flat leaf parsley
  • Maldon sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 475 F.
  2. Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt (I used more), and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.
  3. To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.
  4. Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with the 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.
  5. To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, and finish with the parsley.
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 3-4
My rating:  ★★★★★

Ranch Recipes curated by DaniMadeThis

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