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Milk Street Recipe
Milk Street Community
Milk Street Bowtie Za’atar-Roasted Butternut Squash with Toasted Pine Nuts

Za’atar-Roasted Butternut Squash with Toasted Pine Nuts

1 review
Appears in May-June 2022

50 minutes 10 minutes active

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Za’atar-Roasted Butternut Squash with Toasted Pine Nuts

Free

Oven-roasted butternut squash and sliced red onion seasoned with za’atar, then finished with tahini and pine nuts, is the creation of Milk Street Facebook community member Judie Spero, of Cape Cod, Massachusetts. We added just a couple accent ingredients—yogurt for a touch of acidity and a drizzle of pomegranate molasses for tangy-sweet fruity notes that complement the other deep, earthy flavors.

4

Servings

Tip

Don’t stir the squash and onion mixture more than once during roasting. Infrequent stirring allows the vegetables to caramelize beautifully, which results in richer, more complex flavor.

50 minutes

10 minutes active

3 pound butternut squash, peeled, seeded and cut into 1-inch chunks
1 medium red onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons za’atar, divided
Kosher salt and ground black pepper
1/4 cup plain whole-milk yogurt
2 tablespoons tahini
2 tablespoons pomegranate molasses
3 tablespoons pine nuts, toasted
Ingredients
  • 3

    pound butternut squash, peeled, seeded and cut into 1-inch chunks

  • 1

    medium red onion, halved and thinly sliced

  • 2
  • tablespoons za’atar, divided

  • Kosher salt and ground black pepper

  • ¼

    cup plain whole-milk yogurt

  • 2

    tablespoons tahini

  • 2
  • 3

    tablespoons pine nuts, toasted

.
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Reviews
Jon S.
May 26, 2022
Loved It!
This combination of flavors was just warm, savory perfection.
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Za’atar-Roasted Butternut Squash with Toasted Pine Nuts

Get Ready to Cook

4

Servings

50 minutes

10 minutes active

Tip

Don’t stir the squash and onion mixture more than once during roasting. Infrequent stirring allows the vegetables to caramelize beautifully, which results in richer, more complex flavor.

Ingredients
  • 3

    pound butternut squash, peeled, seeded and cut into 1-inch chunks

  • 1

    medium red onion, halved and thinly sliced

  • 2
  • tablespoons za’atar, divided

  • Kosher salt and ground black pepper

  • ¼

    cup plain whole-milk yogurt

  • 2

    tablespoons tahini

  • 2
  • 3

    tablespoons pine nuts, toasted

Step 1 of 3

Make the Squash-Onion Mixture

3
pound butternut squash, peeled, seeded and cut into 1-inch chunks
1
medium red onion, halved and thinly sliced
2
tablespoons extra-virgin olive oil
1
tablespoon za'atar
1
teaspoon salt
½
teaspoon pepper

Heat the oven to 500°F with a rack in the lowest position. On a rimmed baking sheet, toss the squash and onion with the oil, 1 tablespoon za’atar, 1 teaspoon salt and ½ teaspoon pepper.


Distribute in an even layer, then roast, flipping once about halfway through with a metal spatula, until well browned and a skewer inserted into the largest piece of squash meets no resistance, 25 to 30 minutes.

Step 2 of 3

Make the Yogurt-Tahini Mixture

¼
cup plain whole-milk yogurt
2
tablespoons tahini
2
tablespoons water
Kosher salt and ground black pepper

Meanwhile, in a small bowl, stir together the yogurt, tahini and 2 tablespoons water. Taste and season with salt and pepper.

Step 3 of 3

Finish and Serve

2
tablespoons pomegranate molasses
teaspoons za’atar
3
tablespoons pine nuts, toasted

When the vegetables are done, use a wide metal spatula to transfer them to a serving platter. Drizzle with the yogurt-tahini mixture and the pomegranate molasses, then sprinkle with the remaining 1½ teaspoons za’atar and pine nuts.

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