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The world of fermentation.
Milk Street Facebook Community member Jason Lewis, of Philadelphia, roasts butternut squash and red onion, then finishes them with a tahini-lemon-garlic sauce and a dusting of za’atar, the Middle Eastern herb, spice and seed blend. Before roasting, we toss the squash and onion with olive oil and honey to encourage browning. After sprinkling on the za’atar, we scatter on chopped parsley or basil chiffonade for color and fresh, herbal notes.
tablespoons plus 1 teaspoon extra-virgin olive oil
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