roasted butternut squash and cauliflower with tahini
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
Ingredients for roasted vegetables
  • 1 medium butternut squash
  • 1 medium cauliflower head
  • 1 big red onion
  • ¼ cup olive oil
  • Salt and pepper
Ingredients for tahini sauce
  • 3 ½ tablespoons tahini paste
  • 2 tablespoons lemon juice
  • 3 tablespoons water
  • 1 small garlic clove, crushed
  • Salt to taste
Ingredients for topping
  • 2 tablespoons olive oil
  • ¼ cup pine nuts
  • 1 tablespoon za'atar
  • 3 tablespoons fresh parsley, chopped
Instructions
  1. Preheat oven to 220°C.
  2. Peel the butternut squash and cut it into thin wedges, about 2cm thick. Chop the cauliflower head into florets. Peel the red onion, cut in half, then cut each half into 4 thick wedges. Add all the vegetables to a big mixing bowl with the olive oil, salt and pepper. Mix to combine. Spread all the vegetables on a baking sheet.
  3. Roast the vegetables for 40 to 45 minutes, keeping an eye on the cauliflower and red onion as they might be ready quicker. If so, remove them from the baking sheet and let the butternut squash roast until cooked through. The vegetables must be golden and tender.
  4. While the vegetables are roasting, prepare the tahini sauce by mixing all the ingredients in a small bowl. The consistency should be like honey; if too thick, add some more water. If too thin, add some more tahini paste. Set aside.
  5. In a small skillet, heat the olive oil over medium-high heat and cook the pine nuts, stirring often, until golden on all sides. Set aside.
  6. Move all the vegetables to a serving platter and top with za'atar, pine nuts and their cooking oil and chopped parsley. Drizzle tahini sauce over the top (or serve it on the side) and serve warm.
Notes
ADAPTED FROM: Yotam Ottolenghi and Sami Tamimi's book Jerusalem, Roasted butternut squash and red onion with tahini and za'atar recipe
FOR A COCKTAIL PARTY: Put the salad in small verrines
Recipe by Savormania at http://www.savormania.com/en/roasted-butternut-squash-and-cauliflower-with-tahini-6/