Roasted Butternut Squash with Tahini and Za'atar

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 50 minutes

食材

1 large butternut squash (2 1/4 lb /1.1 kg in total), cut into 3/4 by 2 1/2-inch/2 cm by 6 cm wedges

2 red onions, cut into 1 1/4-inch/3 cm wedges

3 1/2 tablespoons/50 ml olive oil

3 1/2 tablespoons light tahini paste

1 1/2 tablespoons lemon juice

2 tablespoons water

1 small clove garlic, crushed

3 1/2 tablespoons/30 g pine nuts

1 tablespoon za’atar

1 tablespoon coarsely chopped flat-leaf parsley

Maldon sea salt and freshly ground black pepper

步驟

Microwave the whole squash on high for a few minutes. It makes it a lot easier to peel and cut up.....and then reduce time in the oven by a few minutes.

Preheat the oven to 475°F / 240°C. Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.

To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary

Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

營養

• 每份大小: serves 4
• 卡路里: 347 kcal
• 總脂肪: 24 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 934 mg
• 總碳水化合物: 33 g
• 膳食纖維: 9 g
• 總糖: 7 g
• 蛋白質: 6 g