December 06, 2016

Roasted butternut squash and onions

Roasted butternut squash with onions

It is the season you know, for butternut squash. While the offerings in the Farmer's market are dwindling here, but you can still find a good butternut squash for $1 or $2. I have tried it baked, in soup and was ready for something new.

This past week, I was working on a story about an Indian poet and someone commented about his work, "the genius of this music is it has simple individual parts, but when it comes together it is modern and complex."

I would like to say the same thing for this dish by Ottolenghi that has been our companion multiple times. Don't be deceived by the simpleness of the dish. It will be the star of your table and what better time to make it than Christmas dinner.

Some adjustments we did on our end -- instead of chunks of squash and onions, we make them thinner like fries and it can double up as a starter as well. We opted out of the pine nuts, but you can easily toast some and add them on top.

Here is the recipe.

1 medium butternut squash
2 red onions
1/4 cup olive oil
31/2 tbspoon tahini
1 tbspoon lemon juice
2 small garlic cloves - grated
1 tbspoon za'atar
1 tbspoon chopped parsley
Salt and freshly crushed black pepper to taste

Preheat the oven to 425 deg F. Cut the squash and onions into long thin strips. Then mix it nicely with the olive oil, salt and pepper.

Roasted butternut squash with onions
Set it on a sheet and let it roast for 30-40 minutes until the vegetables have cooked through. Let it cool.

For the sauce - mix tahini, garlic, lemon juice, and some water and mix it together.

Roasted butternut squash with onions

Drizzle it over the squash along with Za'atar and parsley.

We served ours with some moroccan chicken curry. Enjoy.

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