{"id":82634,"date":"2023-12-10T14:00:47","date_gmt":"2023-12-10T13:00:47","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=82634"},"modified":"2023-12-10T13:54:41","modified_gmt":"2023-12-10T12:54:41","slug":"roasted-winter-squash-with-zaatar","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/roasted-winter-squash-with-zaatar\/","title":{"rendered":"Roasted Winter Squash with Za\u2019atar and Tahini"},"content":{"rendered":"

This Roasted Winter Squash<\/strong> with za\u2019atar and sumac is an easy, flavourful side dish with a Middle Eastern flare. Served with a drizzle of lemon-tahini-sauce and garnished with toasted slivered almonds, pomegranate seeds, and flat-leaf parsley. Together, all these amazing Middle Eastern flavours elevate a simple sheet pan of roasted winter squash to a deliciously new level. Perfect side dish for the holidays that\u2019s simple enough to make for weeknight dinners too!<\/p>\n

Inspired by Ottolenghi<\/h2>\n

This recipe is inspired by Yotam Ottolenghi’s<\/a> recipe for butternut squash roasted with red onion, which is featured in his and Sami Tamimi\u2019s cookbook “Jerusalem: A Cookbook”<\/a>. In the original recipe, the roasted squash and onion are first cooled and then topped with a tahini-lemon-garlic sauce, generous sprinkle of za’atar and toasted pine nuts. In this version, the winter squash is roasted in the oven with plenty of za\u2019atar and sumac (for extra lemony flavours) and then served with a drizzle of tahini sauce, and garnished with toasted slivered almonds, pomegranate seeds, and flat-leaf parsley for colour and fresh flavour. The result is an easy, flavourful side dish with a Middle Eastern flare.<\/p>\n

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What is za\u2019atar?<\/h2>\n

Za\u2019atar is an aromatic blend of spices consisting sun-dried herbs (thyme, marjoram, oregano), ground sumac (which has a terrace lemony flavour) and toasted sesame seeds. You can find it at your local Turkish supermarket, spice market or online. It\u2019s one of my favourite spice blends; full of flavour, it goes perfectly with all sorts of vegetables!<\/p>\n

Roasted Winter Squash – best varieties<\/h2>\n

I like to use Hokkaido (Red Kuri), Delicata, Sweet Dumpling or another variety of winter squash that doesn\u2019t require peeling. I recently discovered Sombra squash (winter sweet) which has a green-greyish skin and a lovely dense texture and slightly sweet, nutty taste when roasted. It too does not need to be peeled, which makes it a great choice for roasting. If you don\u2019t mind the extra work of peeling the squash, then I would recommend trying this recipe with butternut squash.<\/p>\n

\"Sombra
Sombra Winter Squash<\/figcaption><\/figure>\n

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How to make roasted squash with za\u2019atar and sumac<\/h2>\n

Toss squash wedges with olive oil, za\u2019atar and sumac. I like to use my hands for this directly on the baking sheet, however you can also do this in a bowl. Spread out a parchment lined baking sheet, season with a little sea salt, then bake at 425\u00b0F \/ 220\u00b0C for ~35 minutes, adding the onions and tossing once, about halfway through (after about 15 minutes, depending on how browned you like your onions). The squash is done when the edges are browned slightly and its tender. Voila!<\/p>\n

How to serve roasted squash<\/h2>\n

Roasted squash is quick and easy to prepare and makes a delicious side dish that can be served warm or at room temperature. Serve it as an accompaniment to your holiday meals or alongside a wintery kale salad<\/a>. It\u2019s sweetness is a perfect compliment to the richness of meat dishes or other vegetable dishes.<\/p>\n

This dish can also easily be turned into a meal<\/strong>. Simply, serve it over some massaged kale leaves and add some roasted chickpeas<\/strong>. I like to toss the chickpeas in some za’atar spice, add a pinch of chili flakes and roast in a hot oven (430\u00b0F \/ 220\u00b0C) for 20-25 minutes. You can also try topping it with some crumbled feta cheese.<\/p>\n

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Looking for other oven roasted squash recipes?<\/h2>\n

Try one of these favourites:<\/p>\n