Roasted Butternut Squash with Red Onion, Tahini and Zaatar

4 Servings

Succulent chunks of butternut squash and slices of red onion are roasted to perfection, creating a delightful harmony of flavours and textures. The caramelized edges of the vegetables add a hint of sweetness, while the red onions contribute a touch of gentle sharpness.

To elevate the dish, a generous drizzle of creamy tahini sauce with a nutty richness and a sprinkle of zaatar, a fragrant Middle Eastern spice blend, infuse the dish with a unique twist. The tahini adds a luxurious creaminess, and the zaatar imparts a burst of herbal and earthy aromas that truly bring this dish to life.

A versatile and satisfying dish that can serve as a delectable side or a hearty vegetarian main course. It’s perfect for autumnal gatherings, but its irresistible flavours make it a year-round favourite.

Roasted Butternut Squash with Red Onion, Tahini and Zaatar

A mouthwatering and wholesome dish that combines the natural sweetness of roasted butternut squash with the savoUry depth of red onions, all tied together with the creaminess of tahini and the earthy aroma of zaatar.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine African & Levantine, Mediterranean
Servings 4 Servings


  • 1 large Butternut Squash cutin half, and into wedges
  • 2 red onion cut into wedges
  • 3 ½ tbsp olive oil
  • 3 ½ tbsp Tahini
  • 1 ½ tbsp lemon juice
  • 1 clove Garlic crushed
  • 3 ½ tbsp Pine Nuts toasted
  • 1 tbsp Zaatar
  • 2 tbsp water
  • 1 tbsp Parsley chopped
  • 1 tsp Sumac
  • 1 tsp Aleppo Pepper optional


  • Pre heat oven to 400℉
  • Put squash and onion in bowl, add olive oil, salt and pepper.
    1 large Butternut Squash, 2 red onion, 3 ½ tbsp olive oil
  • Put vegetables in baking sheet and roast for 30-40 minutes until 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.
    3 ½ tbsp Tahini, 1 ½ tbsp lemon juice, 1 clove Garlic, 2 tbsp water
  • Serve vegetables, add sauce, pine nuts, za’atar, parsley, sumac and optional Aleppo pepper.
    3 ½ tbsp Pine Nuts, 1 tbsp Zaatar, 1 tbsp Parsley, 1 tsp Sumac, 1 tsp Aleppo Pepper
Keyword Squash
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