Roasted Butternut Squash and Red Onions with Tahini sauce

Name: Roasted Butternut Squash and Red Onions with Tahini sauce
Total time: 3600 s
Yield: 8 servings as side dish
Cuisine: American
Ingredients: 1 butternut squash; 2 red onions; Olive oil; Salt; Ground red or black pepper; 1/4 cup tahini; 2 tablespoons lemon juice; 1 clove garlic, minced; Coarsely chopped parsley for garnishing; 1/4 cup shelled pine nuts or pistachios, lightly toasted

Ricardo @tallcook

Manhattan, New York, United States

Once I came across a video of food writer Julia Moskin preparing this dish. It has been my favorite way to prepare butternut squash ever since. It can be an appetizer or a side dish. It can be served warm or at room temperature. And the tahini sauce works well with other roasted vegetables.

#butternut #squash #red #onions #tahini #Israeli #vegetarian #vegan #appetizer #side #dish

Ricardo @tallcook

Manhattan, New York, United States

#butternut #squash #red #onions #tahini #Israeli #vegetarian #vegan #appetizer #side #dish

Saved

Ingredients

1 hour

8 servings as side dish

1butternut squash
2red onions
Olive oil
Salt
Ground red or black pepper
1/4 cuptahini
2 tablespoonslemon juice
1 clovegarlic, minced
Coarsely chopped parsley for garnishing
1/4 cupshelled pine nuts or pistachios, lightly toasted

Saved

Steps

1 hour

1

Preheat oven to 400F (375F convection).
Peel butternut.
2

Cut in 2-inch pieces and place in a large bowl. Drizzle with oil and season with salt and pepper. Mix.
3

Distribute on a baking sheet lined with parchment paper. Bake in preheated oven for 40 minutes or until done.
4

Peel onions but leaving part of the root.
5

Cut in half and slice wedges, leaving a bit of root in each slice to hold together the layers. Place in a large bowl, drizzle with oil, and season with salt and pepper.
6

Carefully mix and distribute on a baking sheet lined with parchment paper. Bake in preheated oven for 30 minutes or until caramelized.
7

Remove trays from oven.
8

In a small bowl combine tahini, 1/4 cup of water, lemon juice, garlic, and a dash of salt.
9

Serve squash and onions, drizzle the sauce, and sprinkle chopped parsley and pine nuts.