cookware
- large mixing bowl
- baking sheet
- small bowl
- small whisk
- small pan
1 | Preheat the oven to 475°F. |
2 | In a large mixing bowl, toss the squash, onion, olive oil, salt, and pepper. |
3 | Transfer the mixture to a baking sheet. Orient the pieces of squash with the skin side down. Roast for 30-40 minutes until the vegetables have cooked through and browned. Keep an eye out for the red onions and pull them out earlier if they look like they're starting to burn. |
4 | While the veggies roast, prep the sauce. Whisk together the tahini, lemon juice, water, garlic, and salt in a small bowl. The target consistency should be that of honey. Add more water or tahini as needed. |
5 | In a small pan, preheat the oil over medium low heat. Add the pine nuts and salt. Stir and cook for about 2 minutes until golden brown. Transfer the pan off heat. |
6 | To serve, transfer the veggies to a serving platter. Drizzle the tahini sauce, top with the pine nuts and oil, then sprinkle za'atar and parsley. |
source: Jerusalem by Yotam Ottolenghi and Sami Tamimi