Based on this recipe. I’m low on vegetables – what remains after this recipe is garlic, carrots, celery, and cabbage – and this recipe was great since I had everything except the parsley. I didn’t do the pine nuts because I was too lazy, but I’m sure they’d be a great addition. I effectively halved the squash and onion from the original recipe but left the amount of oil, sauce and za’atar the same. I liked it this way. (Za’atar is a spice blend I first tried at a local Arabic restaurant. I picked some up at Ten Thousand Villages a while ago.)

It turns out that the skin on delicata squash (which the grocery store called potato squash) is thin enough to eat. I’m never peeling one again.

1 small delicata squash (about 1 lb.), seeds removed and cut into 3/4 by 2 1/2-inch wedges

1 large 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
salt and freshly ground black pepper

PREPARATION
Preheat the oven to 475 degrees F.

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1/2 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.

Advertisements