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Kürbis aus dem Ofen mit Zatar und Tahini
Elle

Roasted Winter Squash with Za’atar and Tahini

5 from 2 votes
This roasted winter squash recipe is an easy, flavourful side dish with a Middle Eastern flare.Use your favourite winter squash (Sombra, Hokkaido, Butternut…)
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Levante, Middle Eastern
Calories: 189

Ingredients
  

For the roasted winter squash:
  • 1 kg winter squash or pumpkin, cut into 2-2,5 cm thick wedges (I used sombra)
  • 3 tablespoons olive oil
  • 1 tablespoon za'atar
  • 1 teaspoon sumac
  • sea salt, to taste
  • 2 medium red onions, cut into wedges
For the tahini sauce:
  • 3 1/2 tablespoons tahini, well-stirred
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons cold water, plus for to thin if needed
  • 1 small garlic clove, minced
  • Sea salt, to taste
To garnish:
  • seeds from half a small pomegranate
  • 2 tablespoons slivered almonds, lightly toasted
  • Handful roughly chopped flat-leaf parsley

Instructions
 

  1. Heat the oven to 430°F / 220°C (200°C fan-assisted) and line a baking sheet with parchment paper.
  2. Toss the squash wedges in the oil, za'atar and sumac. Spread in even layer, on the prepared baking sheet, careful not to crowd, and season with salt.
  3. Transfer to the preheated oven and bake for 15 minutes. Add the onions, toss everything to combine and then spread in an even layer again. Roast for an additional 20 minutes, or until squash is tender and edges browned.
  4. Remove from the oven and set aside to cool slightly before transferring to a serving plate.
  5. Meanwhile, in a small bowl, whisk together the tahini sauce ingredients (tahini, lemon juice, water, garlic, and salt) until well-combined, adding more water to thin, if necessary.
  6. To serve, spread the roasted squash on a serving platter and drizzle over a little of the tahini sauce. Scatter the pomegranate seeds, almonds and parsley on top. Serve the remaining tahini sauce on the side. Enjoy!

Nutrition

Calories: 189kcal

Notes

  • For this recipe, you can use any type of edible winter squash or pumpkin. Sombra (pictured here) Hokkaido (Red Kuri), Sweet Dumpling, Butternut, etc are all great choices that don’t require peeling. If using butternut I recommend peeling the tough skin before roasting it.
  • If you don’t have both za’atar and sumac on hand, then simply omit the sumac. Za’atar spice mix also contains sumac, so you will still get to taste some of it’s unique lemony flavour.
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