jerusalem's roasted butternut squash & red onion with tahini & za'atar

jerusalem\'s roasted butternut squash & red onion with tahini & za\'atar
2 1/4 lbs butternut squash
skin intact, cut into 2x6 cm pieces
2 whole red onions
cut into 3 cm wedges
3 tbsp olive oil
1 tsp salt
3 1/2 tbsp light tahini paste
1 1/2 tbsp lemon juice
2 tbsp water
plus more if needed
1 clove garlic
1/2 tsp salt
1/2 tbsp olive oil
3 1/2 tbsp pine nuts
1/4 tsp salt
1 tbsp za'atar
1 tbsp flat-leaf parsley
Like many of the recipes from the Jerusalem cookbook, this one boasts such robust flavors for being so easy to make. We also appreciate that we don't have to peel the squash for this recipe. Since this recipe is perfect for parties, we'll be cooking this recipe for our family in Los Angeles this coming Christmas.
Preheat the oven to 475°F.
In a large mixing bowl, toss the squash, onion, olive oil, salt, and pepper.
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.
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.
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.
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