Roasted Butternut Squash with Orange Tahini, Walnuts, and Za'Atar

thekitchn.com

Francine Proulx Harvey

I've put the calories/carbs/protein/sugar in every title for quick reference for different ways of eating.

1 (2-pound) butternut squash, peeled, seeded, and cut into wedges

5 tablespoons extra-virgin olive oil, divided

2 large leeks, cut into 1-inch pieces (white and pale green parts)

¼ cup premium tahini paste

5 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1 to 2 tablespoons water

1 clove garlic, minced

½ teaspoon fine sea salt

⅛ teaspoon crushed red pepper flakes

⅓ cup chopped walnuts

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon za'atar

Flake salt and freshly ground black pepper, to taste

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