Zaatar roasted butternut squash toasted pine nuts

Milk Street Community

Za’atar-Roasted Butternut Squash with Toasted Pine Nuts

Name: Za’atar-Roasted Butternut Squash with Toasted Pine Nuts
Cook time: 50 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 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

Adapted by Courtney Hill

4 Servings

50 minutes 10 minutes active

Free

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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 extra-virgin olive oil
1½

tablespoons za’atar, divided
Kosher salt and ground black pepper
¼

cup plain whole-milk yogurt
2

tablespoons tahini
2

tablespoons pomegranate molasses
3

tablespoons pine nuts, toasted

Directions

01

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.
02

Meanwhile, in a small bowl, stir together the yogurt, tahini and 2 tablespoons water. Taste and season with salt and pepper.
03

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.