Roasted Butternut Squash with Orange Tahini
1 (2 lb.) butternut squash, peeled, seeded, and cut into wedges
5 Tbsp extra-virgin olive oil, divided
2 large leeks, cut into 1-inch pieces (white and pale green parts)
¼ cup Soom Premium Tahini
5 Tbsp freshly squeezed orange juice
2 Tbsp freshly squeezed lemon juice
1–2 Tbsp water
1 garlic clove, minced
½ tsp fine sea salt
⅛ tsp crushed red pepper
⅓ cup chopped walnuts
2 Tbsp chopped fresh flat-leaf parsley
1 Tbsp za’atar
Flaky salt and freshly ground black pepper, to taste
Turn the oven to 475F.
Toss the squash with 2 tablespoons of the olive oil on a large sheet pan. Roast until the squash starts to brown, about 15 minutes. Toss the leeks with 1 tablespoon of the remaining oil and add to the pan of squash. Roast until the squash is tender enough to pierce easily with a knife, about 15 minutes more.
While the vegetables roast, whisk the tahini and orange and lemon juices in a small bowl. Add enough water to make the mixture the thickness of cream sauce. Season with the garlic, fine sea salt, and crushed red pepper.
Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the walnuts and stir until they darken slightly and smell toasty. Scrape into a bowl, cool for a bit, and toss with the parsley and za’atar.
When the vegetables are done, transfer them to a platter. Season with flake salt and black pepper. Drizzle with the tahini sauce and remaining 1 tablespoon of olive oil, and scatter the walnut mixture on top. Serve right away.
Dietary Preferences: Dairy-Free, Gluten-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Fall
Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.