Roasted Butternut Squash with Orange Tahini, Walnuts, and Za’ata
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.
Ingredients
- 2 pounds butternut squash peeled, seeded, and cut into wedges
- 5 tablespoons olive oil (extra virgin) divided
- 2 leeks cut into 1-inch pieces (white and pale green parts)
- 1/4 cup tahini paste
- 5 tablespoons orange juice freshly squeezed
- 2 tablespoons lemon juice (fresh) freshly squeezed
- 1 tablespoons water (filtered or spring) up to 2 tablespoons
- 1 clove garlic minced
- 1/2 teaspoon sea salt fine, omit for low-sodium diets
- 1/8 teaspoon red pepper flakes
- 1/3 cup walnuts chopped
- 2 tablespoons Italian flat-leaf parsley (fresh) chopped
- 1 tablespoon za’atar seasoning blend
Instructions
- Turn the oven to 475°F.
- 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.
- 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.
- 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.
- When the vegetables are done, transfer them to a platter. Season with additional 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.