Our favourite side dish features tender roasted squash, accompanied by red onions, drizzled with creamy tahini sauce, and generously sprinkled with sumac.
Roasted Butternut Squash with Red Onion, Tahini and Sumac
Use any squash or hearty vegetable for this dish, including pumpkin, turnips, or beets.
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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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