Roasted Butternut Squash With Lime Tahini
Round out your Thanksgiving spread with this simple, yet stunning roasted butternut squash.
Equipment
- Large baking sheet
- Small bowl
- Whisk
Ingredients
- 1 each butternut squash seeded and cubed
- 1 large yellow onion peeled and quartered
- 2 tablespoons peanut oil
- 2 tablespoons tahini
- 1 tablespoon water
- 1/2 each lime juiced
- 1/4 teaspoon garlic minced
- 2 tablespoons pepitas toasted
- 2 teaspoon za'atar or ground thyme
- 1 tablespoon parsley for garnish
- salt to taste
- black pepper
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, toss butternut squash and onion with peanut oil.
- Arrange squash and onion on a baking sheet. Season with salt and pepper.
- Roast in oven until squash and onion are tender and lightly browned, 25 to 35 minutes. Remove from the oven and set aside to cool. NOTE: Onions may cook faster than the rest of the squash and may need to be removed earlier.
- Now, let's make the lime tahini sauce. In a small bowl, whisk together tahini, lime juice, water, garlic and salt. Depending on the consistency of your tahini, you may need to add a little more water or tahini to reach the consistency of a thick sauce.
- Dinner's ready! Place your roasted squash and onions in a large serving bowl and drizzle with tahini sauce. Sprinkle with roasted pepitas, za'atar and parsley.
Notes
Adapted from Yotam Ottolenghi's Roasted Butternut Squash recipe found in Jerusalem.