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Roasted Butternut Squash with Tahini and Za’atar

4-6 Servings

40 minutes

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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.




Don’t worry if the pieces of squash are in different shapes; this is unavoidable. But when cutting the squash quarters crosswise, be sure they’re no thicker than ¾ inch and that the chunks don’t measure larger than 1½ inches in any dimension or they’ll take too long to roast.

40 minutes



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Stephanie L.
January 5, 2023
I am not sure who gets credit, but this is a great dish. As always, directions are great, recipe is easy and straightforward and result was so delicious. Loved the balanced flavors. I had pomegranate arils so tossed those on at the end too and it was a fantastic addition.
Jon S.
November 27, 2023
Didn't blow my mind, but a nice lineup of flavors I really like, between the red onion, the za'atar, and the tahini.
Diana L.

Are you supposed to cut onions? We could not eat them. It was just strange to have such a large pieces of onions. I think I am going to chop them up next time after they have roasted. They were sweet so I think it would be a great addition to the salad. The dish overall was pretty good.

Lynn C.

Hi Diana -

The onions are cut into 1-inch wedges.

The Milk Street Team

flavia Z.

This is identical to a Christmas dish Yotam Ottolenghi published a few years ago, only he adds a few pine nuts. Shouldn't he get some credit?