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    Caramelized Butternut Squash and Red Onion Medley with Tahini Drizzle

    clock-icon60 minutes
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    Pixicook editorial team

    A richly flavored medley of caramelized butternut squash and red onions, finished with a creamy tahini drizzle and toasted nuts.

    Ingredients for Caramelized Butternut Squash and Red Onion Medley with Tahini Drizzle

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Butternut Squash, peeled and cut into half-inch wedges

    0 lb

    Substitute chevron-down

    Red Onion, peeled and sliced into wedges

    each

    Substitute chevron-down

    Olive Oil, for drizzling and coating

    tablespoons

    Substitute chevron-down

    Coarse Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    tahini paste

    tablespoons

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Garlic, crushed

    cloves

    Substitute chevron-down

    Pine Nuts, toasted

    0 oz

    Substitute chevron-down

    How to Make Caramelized Butternut Squash and Red Onion Medley with Tahini Drizzle

    1. Preheat Oven and Prepare Baking Sheets

    Preheat your oven and lightly anoint a couple of large baking sheets with a drizzle of olive oil.

    2. Season and Oil the Red Onions

    Peel red onions, slice them into wedges, and toss them in a mixing bowl with coarse salt, freshly ground black pepper, and olive oil.

    3. Season and Oil the Butternut Squash

    In a separate bowl, coat the butternut squash wedges with olive oil and a pinch of salt and pepper.

    4. Roast the Vegetables

    Place the seasoned onions and squash on the baking sheets and roast in the oven for approximately 30 to 40 minutes until caramelized and tender.

    5. Toast the Nuts

    Heat a tablespoon of olive oil in a frying pan and toast the pine nuts until fragrant and golden.

    6. Prepare Tahini Sauce

    Whisk together tahini paste, lemon juice, and crushed garlic in a bowl with salt to create a pourable tahini dressing.

    7. Assemble the Dish

    Arrange the roasted butternut squash and red onions on a platter. Drizzle with tahini sauce, scatter fresh herbs, and sprinkle toasted pine nuts over the top.


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