60 minutes
A richly flavored medley of caramelized butternut squash and red onions, finished with a creamy tahini drizzle and toasted nuts.
Butternut Squash, peeled and cut into half-inch wedges
0 lb
Red Onion, peeled and sliced into wedges
each
Olive Oil, for drizzling and coating
tablespoons
to taste
to taste
tahini paste
tablespoons
tablespoons
Garlic, crushed
cloves
Pine Nuts, toasted
0 oz
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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