Roasted Butternut Squash With Tahini

Total Time
Prep 25 mins
Cook 35 mins

Modified from, "Jerusalem: A Cookbook" by Yotam Ottolenghi & Sami Tamimi. A cross-cultural recipe from a Palestinian & Jewish Israeli perspective.

Ingredients Nutrition


  1. Preheat oven to 475°F.
  2. Put squash and onion in a large mixing bowl.
  3. Add 3 Tbsp of the organic light tasting extra virgin olive oil, 1 sea salt, and a bit of black pepper, to taste. Toss well.
  4. Spread on a baking sheet lined with parchment paper.
  5. Roast in oven for 30-35 minutes or until vegetables start to turn color around edges and are cooked through.
  6. Remove from oven.
  7. Make tahini sauce: In a small bowl, place tahini, lemon juice, water, garlic, and sea salt to taste. (I use a motor and pestle to grind the garlic to a paste. Whisk until the sauce is the consistency of honey, adding more water if necessary. If you make the sauce while the vegetables are roasting and place it in the fridge until you are ready to serve, it will most likely thicken and require a bit of water to thin.
  8. Pour remaining 1 1/2 tsp oil into a small skillet or frying pan and place over low heat. Add pine nuts and pinch sea salt and cook for approximately 2 minutes, stirring often as the nuts will turn brown all of a sudden if you look away. Remove from heat when they are a golden color. Transfer to a plate to cool slightly.
  9. To serve, spread the vegetables on a plate or platter and drizzle the tahini sauce over. Sprinkle with the pine nuts, followed by the homemade za’atar.