Roasted Butternut Squash with Orange Tahini, Walnuts, and Za’atar

published Nov 18, 2020
Roasted Butternut Squash with Orange Tahini, Walnuts, and
Za’atar

A citrusy tahini sauce, toasted walnuts, and savory za'atar lend big, bold flavor to this simple sheet pan of roasted butternut squash.

Serves6

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Credit: Jillian Guyette

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.

Tester’s Notes

To say I’m mildly obsessed with Soom tahini is an understatement. The family, women-owned brand makes the creamiest, nuttiest tahini you can buy Stateside. We editors love it so much that it’s been included in our Kitchn Essentials for the past two years.

CEO and co-founder Amy Zitelman’s new cookbook, The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal, is giving me even more reason to keep a couple of jars stocked at all times. There are too many beautiful and inspiring recipes to choose from among the pages, but right now I am loving this roasted butternut squash. It’s simple yet elevated and oh-so seasonal, whether as a hearty side dish or show-stopping meatless main. — Sheela Prakash, Kitchn’s Senior Contributing Food Editor

Roasted Butternut Squash with Orange Tahini, Walnuts, and Za’atar

A citrusy tahini sauce, toasted walnuts, and savory za'atar lend big, bold flavor to this simple sheet pan of roasted butternut squash.

Serves 6

Nutritional Info

Ingredients

  • 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)

  • 1/4 cup

    premium tahini paste

  • 5 tablespoons

    freshly squeezed orange juice

  • 2 tablespoons

    freshly squeezed lemon juice

  • 1-2 tablespoons

    water

  • 1 clove

    garlic, minced

  • 1/2 teaspoon

    fine sea salt

  • 1/8 teaspoon

    crushed red pepper flakes

  • 1/3 cup

    chopped walnuts

  • 2 tablespoons

    chopped fresh flat-leaf parsley

  • 1 tablespoon

    za'atar

  • Flake salt and freshly ground black pepper, to taste

Instructions

  1. Turn the oven to 475°F.

  2. 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.

  3. 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.

  4. Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the walnuts and stir until they darken slightly and smell toasty. Scrape into a bowl, cool for a bit, and toss with the parsley and za’atar.

  5. When the vegetables are done, transfer them to a platter. Season with flake salt and black pepper. Drizzle with the tahini sauce and remaining 1 tablespoon of olive oil, and scatter the walnut mixture on top. Serve right away.

Recipe Notes

Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.