This is a beautiful, delicious, easy recipe from Ottolenghi’s Jerusalem: A Cookbook. Butternut squash and red onions are roasted at 475 for about 30-40 until there is some caramelization. The vegetables are then paired with a tahini sauce. Tahini is crushed sesame seed paste and a common ingredient in Jerusalem. The dish is finished with pine nuts for crunch, za’atar spice blend, and parsley for color. The nutty tahini really complements the caramelized squash and red onions. This would be a great vegetarian main course or side.
Time: about one hour
Level of difficulty: easy
Cost: about $8
Taste: 4 of 5 stars (delicious)
Make again: yes