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Roasted Butternut Squash with Tahini and Za’atar

February 26, 2018 by theeverykitchen@gmail.com 14 Comments

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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. | theeverykitchen.com
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. 

Look at me! Blogging away! It has been almost four months since I wrote about Nico and his Ragù alla Bolognese. I know you’re just dying to know the details of where I’ve been and what I’ve been doing, who I’ve seen and who’s seen me. But a lady never tells. Zipped lips.


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. | theeverykitchen.com
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. | theeverykitchen.com

Okay, fine. Since I can practically hear you all whining through your computer screens, just a few details: I’ve been… working. And working and working. And dating. And brunching and shopping and traveling. And thinking of starting a podcast. And thinking of starting a food company. (Lots of thinking going on over here.) And kicking butt at the gym. And relaxing. For once in my life, I’ve been relaxing.

But here I am on a Sunday afternoon with not much going on and instead of working [Disclaimer: I love my work, so when I get a little antsy on the weekends, it’s no bother to fill my time with it] or watching another season of Suits, I decided I’d do THIS. I’d blog.

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. | theeverykitchen.com
My family started a tradition a few years back that we prepare foods from around the world for Christmas Eve dinner. This year, I asked to pick the country and I picked Israel, exclusively because I wanted an excuse to buy this beautiful book. If you’re a cookbook lover, please purchase a hardback copy of Jerusalem. I stood in the bookstore and felt the heft of it in my hands, ran my fingers over the glossy photos that fill each and every page, salivated as I sifted through, and I had to have it.

I chose the country, but I let Mom choose the recipes. We made Turkey and Zucchini Burgers (out of this world) and this recipe for Roasted Butternut Squash with Tahini and Za’atar. I went back for seconds and maybe thirds and each time I reached for squashies with the most tahini sauce. And crunchy, buttery, silky pine nuts. And scrumptious, earthy tahini. And pine nuts. And then more and more and more. And then I was full.

And then I made it again.

Because I needed to share it with you.

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. | theeverykitchen.com

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. | theeverykitchen.com
5 from 6 votes
Print

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

Ingredients

  • 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

Instructions

  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.

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. | theeverykitchen.com

More from my site

  • Meet Melissa + Israel + Red Pepper ShakshukaMeet Melissa + Israel + Red Pepper Shakshuka
  • Butternut Squash-Apple SoupButternut Squash-Apple Soup
  • Half Egg White Frittata with Roasted VeggiesHalf Egg White Frittata with Roasted Veggies
  • Lamb Chops with Pomegranate Gremolata and Carrot Goat Cheese MashLamb Chops with Pomegranate Gremolata and Carrot Goat Cheese Mash
  • Poached Eggs with Bacon-Roasted Butternut SquashPoached Eggs with Bacon-Roasted Butternut Squash
  • Roasted Red Beet HummusRoasted Red Beet Hummus

Filed Under: favorites, gluten free, sides, sugar free, vegan, vegetarian Tagged With: butternut squash, israel, israeli, jerusalem, middle eastern, onion, squash, tahini, winter squash, zaatar

Previous Post: « Meet Nico + Ragù alla Bolognese
Next Post: Bourbon Apple Blondies »

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Comments

  1. Veena Azmanov

    April 2, 2018 at 2:14 am

    5 stars
    I love tahini anything! and butternut squash is one of my favorite vegetables. I think it’s really very neglected. I need to try this. sounds delicious.

    Reply
    • theeverykitchen@gmail.com

      April 4, 2018 at 3:50 pm

      Butternut squash is one of my favorite too. I could eat it every day!

      Reply
  2. Catherine Brown

    April 3, 2018 at 8:45 am

    5 stars
    Ooooh, I love tahini and za’atar! I’ve never tried butternut squash like this… I know my family and I will LOVE this! Hope I can still get my hands on a butternut squash!

    Reply
    • theeverykitchen@gmail.com

      April 4, 2018 at 3:52 pm

      I hear ya! But I bet you could substitute sweet potatoes. 🙂

      Reply
  3. Camila Hurst

    April 4, 2018 at 6:37 am

    This looks absolutely delicious!! I love tahini!! I will pin this for later!! Thanks for sharing!!

    Reply
    • theeverykitchen@gmail.com

      April 4, 2018 at 3:52 pm

      Thanks Camila. I couldn’t stop eating it!

      Reply
  4. Allison Hanson

    April 4, 2018 at 10:02 am

    5 stars
    I love the addition on tahini. I always have it in the fridge, good to see it used for something besides hummus!

    Reply
    • theeverykitchen@gmail.com

      April 4, 2018 at 3:51 pm

      Isn’t that the truth? I buy tahini for hummus and then the whole jar sits there all year long! This is a great use, of I do say so myself!

      Reply
  5. Lisa

    April 6, 2018 at 12:18 pm

    5 stars
    I’ve never had za’tar but you make it sound delicious! I’ll have to try this soon!

    Reply
    • theeverykitchen@gmail.com

      April 21, 2018 at 8:29 pm

      It can be hard to find, but you can substitute Italian seasoning.

      Reply
  6. melve

    April 8, 2018 at 12:23 pm

    5 stars
    Another recipe for my favorite squash. Thanks for sharing this healthy and delicious recipe.

    Reply
    • theeverykitchen@gmail.com

      April 21, 2018 at 8:28 pm

      MY favorite squash too! 🙂

      Reply
  7. Nicole Tingwall

    April 10, 2018 at 11:12 am

    5 stars
    I love everything about this recipe! Perfect for spring too. Your photography is gorgeous. Can’t wait to make this!

    Reply
    • theeverykitchen@gmail.com

      April 21, 2018 at 8:27 pm

      Thanks so much Nicole! I do love the contrast of the colors.

      Reply

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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