Yotam Ottolenghi's Roasted Butternut Squash with Red Onion & Pine Nuts
Prep Notes
This is possibly one of the most delicious dishes ever (in my opinion).
Ingredients
1 large butternut squash (2 1/4 lb. in total), PEELED and cut into 3/4 by 2 1/2-inch wedges
2 red onions, cut into 1 1/4-inch wedges
3 1/2 Tbsp. olive oil
3 1/2 Tbsp. light tahini paste
1 1/2 Tbsp. lemon juice
2 Tbsp. water
1 small clove garlic, crushed
3 1/2 Tbsp. pine nuts
1 Tbsp. za’atar
1 Tbsp. coarsely chopped flat-leaf parsley
Maldon sea salt and freshly ground black pepper
Directions
Due to copyright law I cannot include the directions here. To see the complete recipe with directions, click here.
Credit
Yotam Ottolenghi and Sami Tamimi -- Jerusalem Cookbook