Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem'
Butternut squash is a staple in my kitchen during fall and winter, but I never stray far from simple roasted cubes or a creamy pureed soup when it comes to preparing the gourd.
Ingredients
- 1 large butternut squash, peeled and cut into cubes
- 2 red onions, cut into wedges
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons tahini paste
- Juice of 1 lemon
- Chopped fresh parsley, to garnish
Directions
Preheat the oven to 475 degrees F / 240 degrees C. Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.