Roasted Butternut Squash with Red Onion, Tahini and Sumac
Use any squash or hearty vegetable for this dish, including pumpkin, turnips, or beets.
Ingredients
- 1 large Butternut Squash cut in half, and then into 1-inch wedges.
- 1 medium red onion cut into thin wedges.
- 3 tbsp olive oil
- 3 tbsp Tahini
- 1-2 tbsp lemon juice
- 2 tbsp water or as needed
- 1 clove Garlic crushed
- 3 tbsp Pine Nuts toasted
- 1 tbsp Sumac
- 1 tbsp Parsley chopped
Instructions
- Preheat oven to 425 °F
- Put squash and onion in bowl, add olive oil, season with salt and pepper. Mix well.
- Spread vegetables on a baking sheet and roast for 30-40 minutes until squash is cooked through.
Make the sauce:
- Mix tahini, lemon juice, water, garlic, salt, and whisk until it is the consistency of honey. Add more water if necessary.
- Serve vegetables, drizzle with tahini sauce, pine nuts, sumac and parsley.
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