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Roasted Butternut Squash And Red Onion With Tahini And Za'Atar

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Roasted Butternut Squash And Red Onion With Tahini And Za'Atar

Ingredients

  • roasted butternut squash and red onion with tahini and za’atar
  • 1 medium butternut squash (about 624 grams; 22 ounces) peeled and cut into 1×2 1/2 inch pieces
  • 1 large red onion, cut into eighths
  • 3 tablespoons plus 1 teaspoon olive oil, divided
  • 1 1/4 teaspoons fine sea salt, divided plus additional to taste
  • freshly ground black pepper
  • 3 tablespoons tahini paste
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, pounded into a paste
  • 3 tablespoons (30 grams; about 1.2 ounces) pine nuts
  • 1 tablespoon za’atar
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • flaky sea salt
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