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Zatar Butternut Squash

Submitted by: JustRightMenus


Roasted butternut squash and red onion with tahini and zatar 

Servings: 4

Categories: pine nuts, side dish, squash, tahini, vegetarian entree, zatar

From the kitchen of:

 The Produce Box newsletter 2012


 1 butternut squash, peeled and cut into cubes
(original recipe called for unpeeled 3/4" x 2.5" wedges, but my family prefers it peeled) 

2 red onions, cut into 1.25" wedges

3.5 TB olive oil

3.5 TB light tahini paste

1.5 TB lemon juice

2 TB water

1 small clove garlic, crushed

3.5 TB pine nuts

1 TB Zatar (middle eastern spice blend)

1 TB coarsely chopped flat leaf parsley

Salt and pepper


 Toss squash and onion with 3 TB of the oil, 1 tsp salt, and some black pepper.
Spread on a baking sheet and raost in the oven for 20-30 minutes, until the vegetables havetaken on some color adn are cooked through. 
Remove from the oven and leave to cool. 

To make the sauce, mix the tahini, lemon juice, water, garlic, and 1/4 tsp salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary. 

Once the vegetables are cool, spoon them over a serving dish, and drizzle the sauce over them. 

Heat the remaining 1/2 TB (= 1.5 tsp) olive oil into a small frying pan. Once the oil is hot, add teh pine nuts along with 1/2 tsp salt, adn cook for 2 minutes, stirring continually, until teh nuts are golden-brown. Sprinkle the pine nuts and their oil over the serving platter.

Sprinkle the tablespoon of parsley and tablespoon of Zatar over the serving dish, and bring it to the tabe. You're ready!