Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem

Name: Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 large butternut squash (2 1/4 lb /1.1 kg in total), cut into 3/4 by 2 1/2-inch/2 cm by 6 cm wedges; 1 Tbsp coarsely chopped flat-leaf parsley; 1 small clove garlic, crushed; 2 Tbsps lemon juice; 4 Tbsps 50 ml olive oil; 4 Tbsps 30 g pine nuts; 2 red onions, cut into 1 1/4-inch/3 cm wedges; 4 servings Maldon sea salt and freshly ground black pepper; 4 Tbsps light tahini paste; 2 Tbsps water; 1 Tbsp zaatar

Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem requires approximately 1 hour and 10 minutes from start to finish. One serving contains 357 calories, 6g of protein, and 26g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, primal, and whole 30 diet. It works well as a budget friendly side dish.

Instructions

Preheat the oven to 475°F / 240°C.

Equipment you will use

Oven

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well.

Ingredients you will need

Black Pepper

Squash

Onion

Salt

Cooking Oil

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Vegetable