Roasted Squash With Lemon Tahini Sauce Food

ROASTED SQUASH WITH LEMON-TAHINI SAUCE

Roasted Squash with Lemon-Tahini Sauce image

Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.

Provided by Bon Appétit Test Kitchen

Categories Fruit Juice Side Vegetarian Quick & Easy Dinner Condiment Squash Winter Healthy Vegan Lemon Juice Bon Appétit

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 small kabocha squash or large acorn squash (1 pound), scrubbed,
1 1-pound delicata squash, scrubbed, cut into 1"-thick wedges or rings, seeded
7 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons cumin seeds, divided
Kosher salt, freshly ground pepper
4 scallions, cut into 2" pieces
2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
Aleppo pepper or crushed red pepper flakes
Ingredient info: Tahini is available at Middle Eastern markets, natural foods stores, and some supermarkets.

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.
Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).
Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.
Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

ROASTED BUTTERNUT SQUASH WITH TAHINI

Roasted Butternut Squash With Tahini image

Modified from, "Jerusalem: A Cookbook" by Yotam Ottolenghi & Sami Tamimi. A cross-cultural recipe from a Palestinian & Jewish Israeli perspective.

Provided by UmmBinat

Categories One Dish Meal

Time 1h

Yield 2 , 2 serving(s)

Number Of Ingredients 11

Ingredients

1 organic butternut squash, peeled and seeded (cut into 3/4 by 2 1/2-inch wedges)
1 medium organic onion (cut into 1 1/4-inch wedges)
3 1/2 tablespoons organic light tasting extra virgin olive oil
1/4 cup organic tahini
1/4 cup cool water
1/4 organic lemon, juice of
sea salt, to taste
1 small organic garlic clove
3 1/2 tablespoons pine nuts
1 tablespoon homemade za'atar spice mix
fresh ground black pepper

Steps:

Preheat oven to 475°F.
Put squash and onion in a large mixing bowl.
Add 3 Tbsp of the organic light tasting extra virgin olive oil, 1 sea salt, and a bit of black pepper, to taste. Toss well.
Spread on a baking sheet lined with parchment paper.
Roast in oven for 30-35 minutes or until vegetables start to turn color around edges and are cooked through.
Remove from oven.
Make tahini sauce: In a small bowl, place tahini, lemon juice, water, garlic, and sea salt to taste. (I use a motor and pestle to grind the garlic to a paste. Whisk until the sauce is the consistency of honey, adding more water if necessary. If you make the sauce while the vegetables are roasting and place it in the fridge until you are ready to serve, it will most likely thicken and require a bit of water to thin.
Pour remaining 1 1/2 tsp oil into a small skillet or frying pan and place over low heat. Add pine nuts and pinch sea salt and cook for approximately 2 minutes, stirring often as the nuts will turn brown all of a sudden if you look away. Remove from heat when they are a golden color. Transfer to a plate to cool slightly.
To serve, spread the vegetables on a plate or platter and drizzle the tahini sauce over. Sprinkle with the pine nuts, followed by the homemade za'atar.

Nutrition Facts : Calories 760.9, Fat 48.8, SaturatedFat 6.2, Sodium 49.2, Carbohydrate 82.4, Fiber 15.9, Sugar 15.5, Protein 13.8

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