Roasted Butternut Squash with Orange Tahini Walnuts and Zaatar
Ingredients
- 1 (2-pound) butternut squash, peeled, seeded, and cut into wedges
- 5 tablespoons extra-virgin olive oil, divided
- 2 large leeks, cut into 1-inch pieces (white and pale green parts)
- 1/4 cup premium tahini paste
- 5 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1-2 tablespoons water
- 1 clove garlic, minced
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon crushed red pepper flakes
- 1/3 cup chopped walnuts
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon za'atar
- Flake salt and freshly ground black pepper, to taste
Instructions
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