Roasted Butternut Squash with Orange Tahini, Walnuts, and Za’atar
Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.
Wildly pretty and so easy, these vegetables can be roasted ahead. Simply refresh them in the microwave or a warm oven and finish with the sauce, freshly toasted nuts, freshly chopped herbs, and toast made from a crusty artisanal bread.
1 (2-pound) butternut squash, peeled, seeded, and cut into wedges
5 tablespoons extra-virgin olive oil, divided
2 large leeks, cut into 1-inch pieces (white and pale green parts)
¼ cup premium tahini paste
5 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1–2 tablespoons water
1 garlic clove, minced
½ teaspoon fine sea salt
⅛ teaspoon crushed red pepper
⅓ cup chopped walnuts
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon za’atar
Flake salt and freshly ground black pepper, to taste
Turn the oven to 475°F.
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.