Roasted butternut squash & red onion with tahini & za’atarPrint Recipe
1 large butternut squash (1.1kg in total), cut into 2cm x 6cm wedges
2 red onions, cut into 3cm wedges
50ml olive oil
3 1/2 tbsp light tahini paste
1 1/2 tbsp lemon juice
1 small garlic clove, crushed
30g pine nuts
1 tbsp za’atar
1 tbsp roughly chopped
Maldon sea salt and black pepper
This is a highly versatile dish that is quite simple to prepare but boasts some very substantial flavours. It is ideal as a starter, a vegetarian main course or as a side to serve with a simple main course such as Lamb shawarma (see page 210) or Chicken sofrito, minus the potatoes (see page 190). The tahini sauce is quite dominant — though we love this, you may want to use a little less of it when finishing the dish. Just taste it and decide.
(p 36, Jerusalem)
Choose small, tasty squash
This recipe is a delight- especially when you use small squash with intense flavor.
Question though, where did the garlic go? We have the French version of the book and the garlic listed as an ingredient doesn't appear in the recipe.