This recipe is one of many that I prepared with my mom and sister from Yotam Ottolenghi and Sami Tamimi's incredible cookbook Jerusalem, which I gifted to my sister for Christmas. We loved reading through Ottolenghi's portrayals of this ancient city's cuisine, which is deeply wrapped up in its culture-- a culture that is unfortunately so often the target of persecution, as we saw in Paris last week.
|roasted butternut, purple onions and dressed with a creamy tahini garlic sauce |
and sprinkled with parsley and toasted pine nuts for an easy, attractive, delicious side dish
Roasted butternut & purple onions with tahini sauce and toasted pine nuts
Adapted from Jerusalem
1 butternut squash, sliced into 4x1 inch wedges (skins can be removed or left on)
2 purple onions, sliced into 1/2-inch wide wedges
3 tablespoons olive oil
1/4 cup chopped fresh parsley
1/4cup pine nuts
pinch each of freshly ground salt and pepper
3 tablespoons tahini
1 tablespoon lemon juice
2-3 tablespoons water
1 clove garlic, minced
Preheat oven to 475F / 240C. While the oven is preheating, make the tahini sauce. Whisk together sauce ingredients, adding enough water until the mixture is the consistency of runny honey. Set aside.
In a large bowl, carefully toss the squash and onions with the olive oil, salt, and pepper. Arrange squash and onion evenly on the greased baking tray in a single layer. Roast at 475F / 240C for 30-40 minutes, until onions are beginning to brown around the outer edges and squash is cooked through. In the last 3-5 minutes of roasting, place the pine nuts in a separate baking tray and place them in the oven with the vegetables to toast, watching closely to ensure they don't burn.
Arrange the squash and onion onto a serving platter, sprinkle parsley and pine nuts over the top, and drizzle the tahini sauce over the vegetables. Serve warm or at room temperature.
Storage tip: these roasted vegetables and sauce will keep, covered in the fridge, for 3-4 days.