Cooking my way through Jerusalem, the latest cookbook from Yotam Ottolenghi and Sami Tamimi, I came upon a dish so extraordinary that I just had to share it! You'll laugh when you read through the recipe and see just how simple it is, and may find it hard to believe that it can be all that good. But trust me, it is! I could eat this everyday. An added bonus is that it is served at room temperature.
From Jerusalem by Yotam Ottolenghi and Sami Tamimi
- 2-1/4 lb. butternut squash, peeled and cut into small wedges
- 2 red onions, cut into 1-1/4 inch wedges ( I sliced them)
- 3-1/2 T. olive oil
- 3-1/2 T. light tahini paste
- 1-1/2 T. lemon juice
- 2 T. water
- 1 small garlic clove, crushed
- 3-1/2 T. pine nuts, toasted
- 1 T. za'atar (see notes)
- 1 T. coarsely chopped flat leaf parsely
- Salt and pepper
- Preheat oven to 475F.
- Put the squash and onions into a large mixing bowl.
- Add 5T. of the oil, salt, pepper, and toss well.
- Spread on a baking sheet and roast in the oven for 30-40 minutes or until the vegetables have taken on some color and are cooked through.
- Keep an eye on the onions as they may cook faster than the squash and may have to be removed earlier.
- Remove from the oven and set aside to cool.
- To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 t. salt.
- Whisk together until it's the consistency of honey, adding more water or tahini if necessary.
- To serve:
- Spread the vegetables out on a large serving platter and drizzle over the tahini. I use it sparingly and serve the rest on the side.
- Sprinkle the pine nuts, then the za'atar, and the parsley.
Za'atar is known in the form of a spice mix consisting of powdered dried za'atar leaves, ground sumac, toasted sesame seeds and some salt. It can be found in some grocery stores and at Penzeys.
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