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 impart a nutty richness, and a sprinkle of zaatar completes the dish with a unique twist.

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

Roasted Butternut Squash with Red Onion, Tahini and 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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