Photo credit: Jillian Guyette from "The Tahini Table."
Prep Cook Yield Ready In
10 minutes 35 minutes 6 45 minutes

Roasted Butternut Squash With Orange Tahini, Walnuts, and Za’atar Recipe

Roasty, toasty, and totally irresistible.

Wildly pretty and so easy, these vegetables can be roasted ahead. Simply refresh them in the microwave or a warm oven and finish with the sauce, freshly toasted nuts, freshly chopped herbs, and toast made from a crusty artisanal bread.

Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.

Ingredients

  • 1 (2-pound) butternut squash, peeled, seeded, and cut into wedges
  • 5 Tbsp extra-virgin olive oil, divided
  • 2 large leeks, cut into 1-inch pieces (white and pale green parts)
  • ¼ cup premium tahini paste
  • 5 Tbsp freshly squeezed orange juice
  • 2 Tbsp freshly squeezed lemon juice
  • 1–2 Tbsp water
  • 1 garlic clove, minced
  • ½ tsp fine sea salt
  • ⅛ tsp crushed red pepper
  • cup chopped walnuts
  • 2 Tbsp chopped fresh flat-leaf parsley
  • 1 Tbsp za’atar
  • flaked sea salt and freshly ground black pepper, to taste

Directions

  1. Turn the oven to 475 degrees F.
  2. Toss the squash with 2 Tbsp of the olive oil on a large sheet pan. Roast until the squash starts to brown, about 15 minutes. Toss the leeks with 1 Tbsp of the remaining oil and add to the pan of squash. Roast until the squash is tender enough to pierce easily with a knife, about 15 minutes more.
  3. While the vegetables roast, whisk the tahini and orange and lemon juices in a small bowl. Add enough water to make the mixture the thickness of cream sauce. Season with the garlic, fine sea salt, and crushed red pepper.
  4. Heat 1 Tbsp of the olive oil in a small skillet over medium-high heat. Add the walnuts and stir until they darken slightly and smell toasty. Scrape into a bowl, cool for a bit, and toss with the parsley and za’atar.
  5. When the vegetables are done, transfer them to a platter. Season with flakey sea salt and black pepper. Drizzle with the tahini sauce and remaining 1 Tbsp of olive oil, and scatter the walnut mixture on top. Serve right away.

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