Caramelized Butternut Squash with Tahini, Za’atar & Pine Nuts
Sweet roasted butternut squash and caramelized red onion are drizzled with creamy tahini sauce, sprinkled with za’atar and flaky Maldon salt, then finished with toasted pine nuts. A simple, flavorful side dish that’s salty, sweet, herby, and perfect for fall gatherings.
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.