There’s something magical that happens when you roast vegetables, the edges caramelize, the flavors deepen, and suddenly simple ingredients taste luxurious. This Caramelized Butternut Squash with Tahini, Za’atar & Pine Nuts is one of my favorite ways to showcase that transformation.
If you’ve been here a while, you know I love to dress up my vegetables with tahini. It’s truly the mother of all sauces. Nutty, creamy, and endlessly versatile, tahini makes even the simplest roasted veggies feel special. Paired here with sweet butternut squash, jammy roasted red onion, and the bright, herby kick of za’atar, it’s a side dish that feels both healthy and indulgent.
Topped with flaky Maldon salt and crunchy toasted pine nuts, this recipe is proof that a handful of pantry staples can create a dish worthy of any fall table. Whether you serve it as a holiday side dish, weeknight dinner upgrade, or part of a Mediterranean-inspired spread, it’s simple, nourishing, and downright delicious.
Caramelized Butternut Squash with Tahini, Za’atar & Pine Nuts
Ingredients
- 1 medium butternut squash (about 2½ lbs) cut into 2 inch cubes, about ½ inch thick
- 1 large red onion cut in half through the core and each side cut into 6 slices
- 3 tbsp olive oil divided
- kosher salt
- 1/4 cup pine nuts
- 1 tbsp za'atar
Tahini Drizzle
- 1/4 cup tahini paste
- 2 tbsp lemon juice
- 1 garlic clove
- 3 tbsp ice water
Instructions
- Preheat oven to 425°. Toss butternut squash cubes with 2 tbsp olive oil and season with salt. Place flat on a baking sheet, ensuing there is no overlap. Bake for 20 minutes.
- Meanwhile, toss onions with remaining 1 tbsp of olive oil and season with salt, gently breaking up the pieces a bit. Pull butternut squash out of the oven, add onions to the tray and use a spatula to toss everything around and flatten in an even layer once again. Return to the oven for 45 minutes to an hour, tossing every 20 minutes or so to ensure even cooking.
- Make tahini drizzle by combining tahini paste, lemon juice, garlic and a pinch of salt in a bowl with a whisk. Once the mixture has hardened into a lumpy mess, add ice water and mix slowly until incorporated. The tahini should have a pourable consistency.
- Add raw pine nuts to a small skillet and place on the stove over low heat for about 5-8 minutes, tossing every so often so they don't burn. This process toasts the pine nuts and brings out the flavor.
- Plate the butternut and onion mixture on a serving dish. Top with tahini drizzle, sprinkle with za'atar, Maldon and toasted pine nuts. Enjoy immediately.