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Roasted Butternut Squash with Red Onions and Tahini Dressing

Updated: Apr 9

Recipe inspired by Yotam Ottolenghi

1 large butternut squash, cut into 1" wedges

2 red onions, cut into wedges

¼ cup tahini

2 Tbsp fresh lemon juice

3 Tbsp water

1 small garlic clove, crushed

Pomegranate seeds


Chopped fresh parsley

Heat the oven to 425º. Prepare a baking sheet, lined with parchment paper. Add the squash and onions to the baking sheet and add water, enough to cover the bottom of the pan. Toss the veggies with the water to coat everything.

Using water instead of oil is my own step. The oil simply isn't necessary. The water will cook off and the veggies will roast and brown nicely. If the onions cook quicker than the squash, remove them from the pan. I've also removed the salt & pepper from the original recipe so we can maximize the nutritional benefits of this dish.

Roast for approximately 40 minutes.

Make a dressing by blending the tahini, lemon, water and garlic. The consistency should be that of runny honey. Thin with more water or lemon, if necessary.

Put the roasted veggies on a platter, scatter the pomegranates on top, the za'atar and the fresh parsley, Then finish with the tahini drizzle.

I sometimes add arugula to the top as well.

This is truly a recipe I come back to again and again. Let me know if you try it!

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