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Milk Street Community
Milk Street Bowtie Roasted Butternut Squash with Tahini and Za’atar

Roasted Butternut Squash with Tahini and Za’atar

Appears in May-June 2021

40 minutes

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Roasted Butternut Squash with Tahini and Za’atar

Free

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.

4-6

Servings

Tip

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

2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 tablespoon honey
Kosher salt and ground black pepper
2 pound butternut squash, peeled, quartered lengthwise, seeded and cut crosswise ¾-inch thick
1 medium red onion, root end intact, cut into 1-inch wedges
2 tablespoons tahini
4 teaspoons lemon juice
1 medium garlic clove, finely grated
1 teaspoon za’atar
¼ cup lightly packed fresh flat-leaf parsley, roughly chopped, or lightly packed fresh basil, cut into thin ribbons
Ingredients
  • 2

    tablespoons plus 1 teaspoon extra-virgin olive oil

  • 1

    tablespoon honey

  • Kosher salt and ground black pepper

  • 2

    pound butternut squash, peeled, quartered lengthwise, seeded and cut crosswise ¾-inch thick

  • 1

    medium red onion, root end intact, cut into 1-inch wedges

  • 2

    tablespoons tahini

  • 4

    teaspoons lemon juice

  • 1

    medium garlic clove, finely grated

  • 1

    teaspoon za’atar

  • ¼

    cup lightly packed fresh flat-leaf parsley, roughly chopped, or lightly packed fresh basil, cut into thin ribbons

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Roasted Butternut Squash with Tahini and Za’atar

Get Ready to Cook

4-6

Servings

40 minutes

Tip

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.

Ingredients
  • 2

    tablespoons plus 1 teaspoon extra-virgin olive oil

  • 1

    tablespoon honey

  • Kosher salt and ground black pepper

  • 2

    pound butternut squash, peeled, quartered lengthwise, seeded and cut crosswise ¾-inch thick

  • 1

    medium red onion, root end intact, cut into 1-inch wedges

  • 2

    tablespoons tahini

  • 4

    teaspoons lemon juice

  • 1

    medium garlic clove, finely grated

  • 1

    teaspoon za’atar

  • ¼

    cup lightly packed fresh flat-leaf parsley, roughly chopped, or lightly packed fresh basil, cut into thin ribbons

Step 1 of 3

Prepare and Bake Vegetables

Heat the oven to 475°F with a rack in the lower-middle position. In a large bowl, whisk together 2 tablespoons oil, the honey and ½ teaspoon salt.


Add the squash and onion, then use your hands to rub the mixture over the vegetables until well coated. Distribute in an even layer on a rimmed baking sheet and roast for 15 minutes.


Using a wide metal spatula, flip the vegetables, then roast until nicely browned and a skewer inserted into the squash meets no resistance, 12 to 15 minutes.

Step 2 of 3

Prepare Sauce

Meanwhile, in a small bowl, whisk together the remaining 1 teaspoon oil, the tahini, lemon juice, garlic, ¼ teaspoon salt and 1 teaspoon water; the mixture should have the consistency of thin yogurt (if too thick, whisk in additional water 1 teaspoon at a time to thin). Set aside.

Step 3 of 3

Finish and Serve

When the vegetables are done, transfer them to a serving platter. Drizzle with the tahini-lemon mixture, then sprinkle with the za’atar and parsley.

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