Another vegetarian favourite often found in the FRESH PRODUCE BOX is butternut squash. This healthy and versatile FRUIT (yes, it’s technically a fruit), is often found mashed or in soups, breads, muffins or pies. This recipe for Roasted Butternut Squash and Red Onion with Tahini & Za’atar has a delicious Mediterranean twist. Enjoy!
Roasted Butternut Squash & Red Onion with Tahini & Za’atar
Preheat the oven to 475 F or 240 C
1 large butternut squash washed and then cut into 2 inch wedges. (keep the skin on)
2 red onions cut into 1 ¼ inch wedges
3 ½ tbsp olive oil
3 ½ tbsp tahini paste
1 ½ tbsp lemon juice
2 tbsp water
1 clove garlic crushed
3 ½ tbsp pine nuts
1 tbsp za’atar (you can find this in the Middle Eastern section of the grocery store, it’s a spice blend)
2 tbsp chopped parsley
Salt and pepper to taste
Put the chopped squash and chopped onion in a large mixing bowl. Add 3 tablespoons of the oil and salt and pepper. Toss well.
Spread on a baking sheet and roast in the oven for 30 to 40 minute4s until the vegetables have browned a bit and are cooked through.
Remove from oven and leave to cool.
Mix the tahini in a small bowl with the lemon juice, water, garlic and ¼ teaspoon salt. Whisk until the sauce is the consistency of honey. You will need to add a bit more water if it is too thick.
In a small frying pan, heat the remaining 1 ½ teaspoons of oil and add the pine nuts with ½ teaspoon of salt and cook for 2 minutes, stirring often until the nuts are golden brown.
To serve, spread the vegetables on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top followed by the za’atar and parsley.