Roasted Butternut Squash and Red Onion with Tahini and Zaatar from Jerusalem

Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem'

Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem'

By Serious Eats
1 hour

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Details
  • Servings:   4
  • Calories:   341
  • Protein:   6g
  •  
  • Fiber:   7g
  • Sugar:   8g
  • Carb Total:   26g
  •  
  • Trans Fat:   0g
  • Saturated:   4g
  • Fat Total:   25g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
Ingredients
  • 1 large butternut squash (2 1/4 lb /1.1 kg in total), cut into 3/4 by 2 1/2-inch/2 cm by 6 cm wedges
  • 2 red onions, cut into 1 1/4-inch/3 cm wed
  • 3 1/2 tablespoons (50ml) olive oil
  • 3 1/2 tablespoons light tahini paste
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 small clove garlic, crushed
  • 3 1/2 tablespoons (30g) pine nuts
  • 1 tablespoon za'atar
  • 1 tablespoon coarsely chopped flat-leaf parsley
  • Maldon sea salt and freshly ground black pepper
Instructions

Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem' serves 4 original recipe by Serious Eats.

View original preparation instructions

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