ROASTED BUTTERNUT SQUASH WITH RED ONION AND TAHINI SAUCE
(Ottolenghi recipe from internet)
Serves 4
INGREDIENTS
1 large butternut squash (around 1.1kg), cut into 2cm x 6cm wedges
2 red onions, cut into 3cm wedges (1 ¼ inch)
50ml olive oil (or 3 ½ TBSP)
Maldon sea salt and black pepper
3½ tbsp tahini paste
1½ tbsp lemon juice
3 tbsp water
1 small garlic clove, crushed
30g pine nuts (2 TBSP) there are 15 grams in 1 tablespoon
1 tbsp za'atar
1 tbsp roughly chopped parsley
PROCESS
Heat the oven to to 220C/425F/gas mark 7.
-
Put squash and onions in large bowl, add 3 TBSP of oil, 1 tsp salt and some
black pepper, and toss well. Spread, skin down, on baking sheet. Roast for 40
minutes until vegetables have taken on some colour and are cooked through. Keep an eye on the onions: they may cook
faster than the squash, so may need to be removed earlier. Remove from oven
and cool.
-Put tahini in small bowl with lemon juice, water, garlic and a ¼ tsp of salt. Whisk to consistency of honey, adding more water or tahini as necessary.
-Pour the remaining oil into a small frying pan on a medium-low heat. Add pine nuts and ½ tsp salt, cook for 2 minutes, stirring, until nuts are golden brown, then tip nuts and oil into a small bowl.
To serve, spread the vegetables on a platter and drizzle over the sauce. Scatter the pine nuts and oil on top, followed by the za'atar and parsley.
-Put tahini in small bowl with lemon juice, water, garlic and a ¼ tsp of salt. Whisk to consistency of honey, adding more water or tahini as necessary.
-Pour the remaining oil into a small frying pan on a medium-low heat. Add pine nuts and ½ tsp salt, cook for 2 minutes, stirring, until nuts are golden brown, then tip nuts and oil into a small bowl.
To serve, spread the vegetables on a platter and drizzle over the sauce. Scatter the pine nuts and oil on top, followed by the za'atar and parsley.
