Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Roasted Butternut Squash with Tahini and Za’atar
This recipe is free for a limited time. 12 WEEKS FOR $1 TO ACCESS EVERY MILK STREET RECIPE. Learn More.
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
Directions
-
01Heat 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.
-
02Meanwhile, 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.
-
03When the vegetables are done, transfer them to a serving platter. Drizzle with the tahini-lemon mixture, then sprinkle with the za’atar and parsley.
Shop the Milk Street Store
Reviews
January 5, 2023
Yum!
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.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
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.