Look no further for an easy way to add more veggies to your diet! The Roasted Butternut Squash with Orange Tahini, Walnuts, and Za’atar from The Tahini Table takes a rustic approach to this show-stopping dish. Top the roasted veg with a bright tahini sauce made with tahini, fresh orange juice, and fresh lemon juice. Then finish it off with a sprinkle of freshly toasted nuts and chopped herbs for a fall dish you’ll be telling the whole family about at your next holiday celebration.
ROASTED BUTTERNUT SQUASH WITH ORANGE TAHINI, WALNUTS, AND ZA’ATAR is excerpted from THE TAHINI TABLE © 2020 by AMY ZITELMAN. Photography © 2020 by Jillian Guyette. Reproduced by permission of Agate Publishing. All rights reserved.
- 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 Soom Tahini
- 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
- Flake salt and freshly ground black pepper, to taste
- Turn the oven to 475F.
- Toss the squash with 2 tablespoons of the olive oil on a large sheet pan. Roast until the squash starts to brown, about 15 minutes. Toss the leeks with 1 tablespoon 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 tablespoon 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 flake salt and black pepper. Drizzle with the tahini sauce and remaining 1 tablespoon of olive oil, and scatter the walnut mixture on top. Serve right away.