Ottolenghi’s Jerusalem cookbook is one of my favorite go to recipe books ever since returning from Tel Aviv and discovering tahini paste, za’atar, and sumac (and just generally a world of amazing food). The following recipe is based on his Roasted Butternut Squash, Red Onion, and Tahnini recipe. Basically you can add any root veggie to this and it will do it justice. Most often, I add in cauliflower, but you could do sweet potato or whatever you like. Although, I have to say the squash (with the skin left on) and red onions are a super tasty basic mix. Then again, I love fall foods. (Oh, and his new cookbook should be coming out soon–or so says the Ottolenghi restaurant in London).
Roasted Butternut Squash Ottolenghi Style (from Jerusalem Cookbook)
Serves 4 as a side or 2 as a main with quinoa or some other grain
- 1 large butternut squash (around 2 1/4 lb or 1.1 kg), cut into small wedges (leave skin on)
- 3 red onions, cut into small wedges
- 3 1/2 tbs olive oil
- 3 1/2 tbs tahini paste
- 1 1/2 tbs lemon juice
- 2 tbs water
- 1 clove garlic, crushed
- 3 1/2 tbs / 30 g pine nuts
- 1 tbs za’atar
- 2 tbs coarsely chopped flat leaf parsley or coriander
- Maldon sea salt and freshly ground black pepper
NOTE: Pine nuts can be quite expensive. You could try this recipe with another chopped nut or without.
- Preheat the oven to 475 F.
- Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt (I used more), and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.
- To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.
- Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with the 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking. (You could also just add the pine nuts to the roasting veggies about half way through their cooking process.)
- To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley/coriander.