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Roasted Butternut Squash and Red Onion with Tahini and Za'Atar
Ottolenghi (Jerusalem)
Ingredients
  • 1 large butternut squash (2 ¼ lb /1.1 kg in total), cut into ¾ by 2 ½-inch/2 cm by 6 cm wedges
  • 2 red onions, cut into 1 ¼-inch/3 cm wedges
  • 3 ½ tablespoons/50 ml olive oil
  • 3 ½ tablespoons light tahini paste
  • 1 ½ tablespoons lemon juice
  • 2 tablespoons water
  • 1 small clove garlic, crushed
  • 3 ½ tablespoons/30 g pine nuts
  • 1 tablespoon za’atar
  • 1 tablespoon coarsely chopped flat-leaf parsley
  • Maldon sea salt and freshly ground black pepper
Steps
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