Roasted Butternut Squash with Tahini and Za'atar

From the cookbook Jerusalem, Roasted Butternut Squash with Tahini and Za'atar is a new staple in my kitchen. You may as well go ahead and double -- or triple -- this recipe because you won't be able to put your fork down once you dive in. If you can't find Za'atar in your local supermarket, order it online or substitute Italian seasoning. 

Course Side
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 480 kcal
Author Yotam Ottolenghi, Sami Tamimi


  • 1 large butternut squash (about 2 1/4 pounds) cut into wedges
  • 2 red onions cut into wedges
  • 3 tablespoons + 1 teaspoon olive oil
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2 tablespoons water
  • 1 clove garlic crushed
  • 1/4 cup pine nuts
  • 1 tablespoon za’atar (may substitute Italian seasoning)
  • 1 tablespoon chopped flat-leaf parsley
  • sea salt and freshly ground black pepper


  1. Preheat the oven to 475°F. Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, season with sea salt and 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.

  2. 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
  3. Pour the remaining teaspoon of oil into a small frying pan and place over medium-low heat. Add the pine nuts, sprinkle with salt, and cook for 2 minutes, stirring often, until the nuts are golden brown. Transfer the nuts and oil to a small bowl to stop the cooking.

  4. To serve, spread the vegetables out on a large serving platter and drizzle with tahini sauce. Sprinkle on the pine nuts, za’atar and parsley.