- 1.1 kilograms butternut squash, (2.4 lbs) cut into 2cm x 6 cm wedges
- 2 red onions, cut into 3 cm wedges
- 50 milliliters olive oil, (1.7 fl. oz., 3-1/2 tbsps)
- Maldon sea salt and black pepper
- 3-½ tbsps tahini
- 1-½ tbsps lemon juice
- 3 tbsps water
- 1 small garlic clove, crushed
- 30 grams pine nuts, (1 oz.)
- 1 tbsp za'atar
- 1 tbsp roughly chopped parsley
If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavours.
1. Heat the oven to to 220C/425F/gas mark 7. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well. Spread, skin down, on a baking sheet and roast for 40 minutes until the 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 the oven and leave to cool.
2. Put the tahini in a small bowl with the lemon juice, water, garlic and a quarter-teaspoon of salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
3. Pour the remaining oil into a small frying pan on a medium-low heat. Add the pine nuts and half a teaspoon of salt, cook for two minutes, stirring, until the nuts are golden brown, then tip the nuts and oil into a small bowl.
4. 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.