Roasted butternut squash & red onion with tahini & za'atar from Jerusalem (page 36) by Yotam Ottolenghi and Sami Tamimi

  • red onions
  • parsley
  • butternut squash
  • tahini
  • za'atar
  • pine nuts
  • Maldon salt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • elysedc on June 17, 2022

    SO delicious!

  • senzler on May 24, 2022

    The squash was wonderful but not crazy about the tahini sauce. I might stir in a little yogurt.

  • jenmmcd on January 25, 2022

    Love this basic combo for roasted root veggies. Used butternut squash, Vidalia onions, and parsnips. Very yummy.

  • anya_sf on October 22, 2021

    I really liked this and had never realized you could eat the skin of butternut squash. I might try a lower oven temperature next time as the onion got quite charred before it was completely soft. I dolloped plain yogurt on the leftovers and that was good too.

  • ChelseaP on August 05, 2021

    Just perfect!

  • cressidaharding on March 13, 2021

    The ingredients list leaves out the lemon!

  • Dannausc on January 23, 2021

    Quite good

  • jhallen on October 12, 2020

    For me, this was amazing. I did peel the squash because it seemed like it would be awkward to eat it with the skin on? Anyway, it was perfect.

  • Lepa on May 07, 2020

    My family doesn't love squash but we really liked this dish. The savory elements balance the sweetness perfectly. I will definitely add this to our rotation.

  • KarinaFrancis on April 02, 2020

    We loved this and even ate the skin on the squash. Very easy on a weeknight. We’re using the leftovers as a salad tonight

  • imaluckyducky on January 10, 2020

    Absolfantastic use of butternut squash without having to fiddle with removing the skin - which is delicious in this preparation. Will make again.

  • hbakke on May 29, 2019

    This was tasty. I couldn't find a butternut squash , but used sweet potatoes instead. They were okay, but the butternut would have been better. I was wary of the tahini sauce since I'm not a huge fan, but it turned out well. Also, the pine nut garnish was delicious. They tasted like salted popcorn. Yum!

  • clcorbi on March 19, 2018

    I didn't love this dish as much as others did. The squash never got very crisp while the pieces of red onion almost started to burn. Next time I'd add the squash first and let it crisp up before throwing in the onion. I will admit that the toasted pine nuts were delicious and complemented the other flavors well.

  • ksg518 on January 06, 2018

    This was delicious. I scaled it back slightly since my butternut squash wasn't as large a specified. I also peeled the squash before roasting. This made a great lunch for two. I'll be making this again and I like the idea of other reviewers to add a grain.

  • Boffcat on February 24, 2017

    Excellent. I soften the sauce slightly by stirring in a little yoghurt.

  • adelina on October 31, 2016

    Perfect combination of flavors!

  • lorloff on October 30, 2016

    This has become our go to winter squash dish. This time I made it with an heirloom squash (it looked like "fairytale" from the farmers market). It was too hard on the outside to cut up so I cut the squash in 1/2 and sprinkled the cut side with za'atar, granulated garlic and olive oil. I roasted the red onions separately. Once the squash was cooked I peeled and cut the squash into pieces and proceeded with the recipe. It was delicious. The tahini sauce with the squash is genius. We hold it on the side and each person adds what they would like.

  • Barb_N on January 03, 2016

    I have made this as written, but this time I added a whole grain (oat groats) to fill it out for six people. With the grain it would make a great vegetarian main. The flavors are genius.

  • ithyt on November 02, 2015

    5.15 Cut pumpkin into bite sized pieces. Dressing doesn't last well - look wise when dressed.

  • WFPLCleanEating on October 18, 2015

    This is the recipe I have made so often from Jerusalem that I don't need the book any more. I always use butternut squash but mix up the other vegetables according to what I have. Last night's version had Brussels sprouts and red pepper alongside the squash. I love the za'atar and tahini sauce with the caramelized vegetables. - Jane

  • Rinshin on February 22, 2015

    This was just ok. I did not care for the addition of tahini/sesame sauce as I felt it muddled the taste of butternut squash. The squash already tasted heavy and the addition of this sauce made the dish too similar in richness. I liked the roasting of butternut squash with onion part but preferred more brighter taste note for the sauce. The brighter note came from a small amount of lemon juice and it was not enough to give this dish the needed lift. I much prefer Japanese and Asian recipes for winter squash like butternut squash and kabocha. Will not repeat for sure.

  • MmeFleiss on January 14, 2015

    I found this completely doable for a weeknight meal. Served by itself, the full recipe was enough for two adults in my household. An unusual blend of flavors, but it really works.

  • westminstr on November 13, 2014

    I made this again last night. Not sure what the difference was between the last time I made it (maybe it was using zaatar instead of sumac) but it was delicious! Rich, though. We used all the sauce and had to roast the squash for about 10 extra minutes to get it as brown as I like it. I used butternut and delicata and the unpeeled butternut squash was fine in this preparation.

  • Astrid5555 on October 05, 2014

    Incredibly delicious! The tahini sauce and za'tar elevated this dish to something special. Used red kuri squash instead of butternut squash because I did not want the hassle of having to peel the squash. Worked very well!

  • br22 on September 06, 2014

    For me this unusual combination of flavors is pure comfort. I totally agree with the reviewer who said they could eat the whole platter. Make sure and roast the squash enough- a couple of times I've had to remove the onions as they were getting a bit too far gone. Easy recipe with killer results.

  • vitapano on May 06, 2014

    Added a bit of rocket and some leftover quinoa. Worked very well and looked great on a big serving plate.

  • stockholm28 on December 31, 2013

    I liked this, but did not love it. The red onion was a bit strong, so I'd use a bit less.

  • wester on October 28, 2013

    I wasn't that wild about the tahini sauce. However, I did like the rest of the combination and will probably make it again, maybe with a squeeze of lemon. I used shallots instead of red onion, which was excellent.

  • Yildiz100 on October 22, 2013

    I have to agree with the previous reviewer who said this was good, but not great. I expected to love this, since it includes many of my all time favorite ingredients, but no. The flavors are great together, but the texture of butternut squash with tahini is a bit stodgy to me. I have had the same experience with other recipes using these two ingredients, like the butternut squash, chickpea, and tahini salad at Smitten Kitchen.

  • Melanie on September 09, 2013

    I really enjoyed this dish. I would increase quantities next time though as everyone at the table would have liked to eat a bit more.

  • TrishaCP on June 21, 2013

    Loved this dish- it is a tad stingy on the awesome tahini sauce. Unlike the butternut squash and tahini dip, I didn't feel like the tahini overwhelmed the squash flavor- I think it was the sourness from the lemon that helped. This is gorgeous as well, would definitely be good for a dinner party.

  • adrienneyoung on February 18, 2013

    Good, but not blow-your-hair-back great. This recipe gets good buzz, so maybe it's me...

  • Jane on February 01, 2013

    This was fantastic. I think next time I will cut the squash into smaller pieces as I like more caramelized edges but apart from that I would change nothing. I served it with the baby spinach salad with dates & almonds on p.30.

  • lilham on January 30, 2013

    This is the best roasted butternut squash I've ever had. I'll make more sauce next time I cook this. (Because the sauce is really finger licking good).

  • westminstr on January 18, 2013

    For me, this combo of ingredients didn't quite gel. However, I did mess up and dust with sumac instead of zaatar, which may have made a difference. I will withhold judgment until I can do the recipe as written.

  • jzanger on January 13, 2013

    Wow, this is an inspired combination of ingredients. I think I could have sat down in front of the whole platter and happily ignored the (delicious) roasted chicken and (delicious) kale salad also on the table! Don't skimp on the red onion, even though it may seem like too much.

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Reviews about this recipe

  • Serious Eats

    The flavors here are incredible--the earthy tahini is a perfect match to the sweet squash and onion, while the za'atar adds a pop of sharp, herby pungency and the pine nuts offer richness...

    Full review