Round out your Thanksgiving spread with this simple, yet stunning roasted butternut squash. We roast butternut squash with yellow onions and drizzle them with lime tahini sauce. Then, we finish our dish with a sprinkle of savory za’atar, fresh parsley, and crunchy pepitas.
How To Make This Recipe
When we ran across Yotam Ottolenghi’s roasted butternut squash recipe in Jerusalem, we were downright excited to try this dish. After making it several times, we decided to create our own version of this masterpiece.
We prefer not to peel our squash as we love the contrast of crisp, caramelized skin against that jammy interior. So, we simply wash, seed, and cube our squash. We opted to use yellow onion because that’s what we have on hand, but feel free to substitute red onion or shallots.
Roast Butternut Squash And Onions
First, we preheat our oven. Meanwhile, we toss our butternut squash and onion with peanut oil in a large mixing bowl. Then, we arrange our squash and onion on a baking sheet and season with salt and black pepper. When our oven comes to temperature, we roast our squash and onion for abour a half hour or until tender and lightly browned.
Once tender, we remove our roasted vegetables from the oven and set them aside to cool. Of note, those onions may cook faster than the rest of the squash. When this happens, we just remove them early using a pair of tongs.
Make Lime Tahini Sauce
While our vegetables roast, we make our lime tahini sauce. In a small bowl, we simply whisk together tahini, lime juice, water, garlic and salt. We’re aiming for a thick sauce. Depending on the consistency of our tahini, we may need to add a little more water or tahini to reach the right consistency.
Ready To Serve
To serve, we gently place our roasted squash and onions onto a large platter. We then drizzle on our lime tahini sauce. To finish, we sprinkle this dish with roasted pepitas, za’atar and torn parsley.
Recipe Card for Roasted Butternut Squash With Lime Tahini
Here’s the recipe card for Roasted Butternut Squash With Lime Tahini. Print, share or save!
Roasted Butternut Squash With Lime Tahini
Equipment
- Large baking sheet
- Small bowl
- Whisk
Ingredients
- 1 each butternut squash seeded and cubed
- 1 large yellow onion peeled and quartered
- 2 tablespoons peanut oil
- 2 tablespoons tahini
- 1 tablespoon water
- 1/2 each lime juiced
- 1/4 teaspoon garlic minced
- 2 tablespoons pepitas toasted
- 2 teaspoon za'atar or ground thyme
- 1 tablespoon parsley for garnish
- salt to taste
- black pepper
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, toss butternut squash and onion with peanut oil.
- Arrange squash and onion on a baking sheet. Season with salt and pepper.
- Roast in oven until squash and onion are tender and lightly browned, 25 to 35 minutes. Remove from the oven and set aside to cool. NOTE: Onions may cook faster than the rest of the squash and may need to be removed earlier.
- Now, let's make the lime tahini sauce. In a small bowl, whisk together tahini, lime juice, water, garlic and salt. Depending on the consistency of your tahini, you may need to add a little more water or tahini to reach the consistency of a thick sauce.
- Dinner's ready! Place your roasted squash and onions in a large serving bowl and drizzle with tahini sauce. Sprinkle with roasted pepitas, za'atar and parsley.
