Roasted Winter Squash and Onions with Lemony Tahini Sauce
--adapted from Jerusalem by Yotam Ottolenghi and Sam Tamimi
You'll be amazed how much of this you can eat. It's just such a winning combination, even in its simplified form. You can certainly add other vegetables to the mix and you can use any kind of onion--just use lots.
Most any winter squash or pumpkin will work for this recipe. If you’re loathe to peel and trim the squash raw you can bake the whole squash, seeds and all for about 20 minutes at 400 degrees and then remove it, let cool a little and then peel and cut—a bit easier to handle this way.... Read more »
Roasted Winter Squash and Onions with Lemony Tahini Sauce
–adapted from Jerusalem by Yotam Ottolenghi and Sam Tamimi
You’ll be amazed how much of this you can eat. It’s just such a winning combination, even in its simplified form. You can certainly add other vegetables to the mix and you can use any kind of onion–just use lots.
Most any winter squash or pumpkin will work for this recipe. If you’re loathe to peel and trim the squash raw you can bake the whole squash, seeds and all for about 20 minutes at 400 degrees and then remove it, let cool a little and then peel and cut—a bit easier to handle this way.
Ingredients
Serves 4-6
1 medium-large winter squash (2 1/4 lb. more or less), cut into thin 1 by 3-inch wedges more or less (see headnote)
2 large onions, cut into 1 1/4-inch wedges or 6 shallots, peeled and separated into lobes
3 tablespoons olive oil
3 1/2 tablespoons tahini (sesame paste)
1 1/2 tablespoons lemon juice
3 tablespoons water (or more)
1 clove garlic, minced and then mashed with the side of a chef’s knife on your cutting board
4 tablespoons pumpkin seeds, toasted in a dry skillet over medium heat until puffed and golden, about 5 minutes
3 tablespoons coarsely chopped parsley, mint or cilantro
Sea salt and freshly ground black pepper
Lemon juice, to taste
Preparation
Preheat the oven to 475 degrees F.
Put the squash and onion in a large mixing bowl, add oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet (or 2 sheets–you want the veg in one layer) 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.
To serve, spread the vegetables on a large serving platter and drizzle over the tahini sauce. Sprinkle the pumpkin seeds and parsley over the vegetables and a few squeezes of lemon juice. Serve barely warm or at room temperature.
kathrynfitch says:
I was looking for roasted broccoli with lemon tahini sauce and it doesn’t come up. Do I just adapt this recipe? thx
cookwithwhatyouhave says:
That recipe is on the broccoli page and it is quite similar to this one but you should be able to find it.