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.
- 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
- ⅓ cup chopped walnuts
- 2 Tbsp chopped fresh flat-leaf parsley
- 1 Tbsp za’atar
- flaked sea salt and freshly ground black pepper, to taste
- Turn the oven to 475 degrees F.
- 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.
- 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.
- 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.
- 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.