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.


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

  2. Earth and zest spice collection

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

    Earth and zest spice collection

  3. Tahini

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


  4. Pine nuts

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

    Pine nuts


{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.