There we go again, another Yotam recipe :). I love this mix of pumpkin with red union! My dear friend Alex surprised me so much! He gave me this wonderful cookbook ‘Jerusalem’ a few months ago. Once a friend gave me a cookbook and said: “Sorry I’m giving you such an un-personal present.” But it’s actually (really?;) something that makes me incredibly happy. Especially ‘An Ottolenghi’.
Thanks again Alex. About time I’ll do some Ottolenghi cooking for you. And not like last time when I was about to run out for take-away. Yes, that’s what I do too sometimes…. But I’d rather cook this dish and smile :). SMILE :-D. Because that’s what happens.
- 1 large butternut squash (2 1/4 lb. in total), cut into 3/4 by 2 1/2-inch wedges
- 2 red onions, cut into 1 1/4-inch wedges
- 3 1/2 Tbsp. olive oil
- 3 1/2 Tbsp. light tahini paste
- 1 1/2 Tbsp. lemon juice
- 2 Tbsp. water
- 1 small clove garlic, crushed
- 3 1/2 Tbsp. pine nuts
- 1 Tbsp. za’atar
- 1 Tbsp. coarsely chopped flat-leaf parsley
- Maldon sea salt and freshly ground black pepper
- Preheat the oven to 475/250 degrees F./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.
Source: Jerusalem – Yotam Ottolenghi, Sami Tamimi