Roasted Butternut Squash with Tahini and Za’atar | Christopher Kimball’s Milk Street

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Milk Street Community

Roasted Butternut Squash with Tahini and Za’atar

Appears in May-June 2021

40 minutes

Roasted Butternut Squash with Tahini and Za’atar

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

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