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 RecipeIngredients
- 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
Instructions
- 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
Categories: Aleppo Pepper, Sumac, Zaatar, Africa & The Levant, By Blend, By Heat, Main Dishes, Medium, Region, Sides, Vegetarian
Buy Spices Used: Aleppo PepperSumacLevantine Spice Box