Roasted Butternut Squash Recipe with Za'atar & Lemony Tahini

Ingredients

• 1 large butternut squash, (peeled and cut into 1/4-inch cubes)
• 3 Tbsp extra virgin olive oil
• 2 tsp za'atar spice blend
• 1 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup tahini
• 1 small garlic clove, (about 1/2 tsp, finely chopped)
• 1/2 lemon, (juiced, about 2 Tbsp)
• 3/4 cup water, (plus more as needed)
• 2 Tbsp high-quality extra virgin olive oil
• 1/4-1/2 tsp flaky sea salt
• fresh parsley, (finely chopped, for garnish)
• 1/4 cup pine nuts, (toasted)

Instructions

1. 1

   Prepare the butternut squash. Preheat oven to 425°F (220°C). In a large bowl, toss butternut squash, 3 Tbsp olive oil, 2 tsp za'atar, 1 tsp Kosher salt, and ¼ tsp black pepper. Pour onto rimmed baking sheet. Roast for 15 minutes, toss, then cook additional 15 minutes more. Set aside.

2. 2

   Make the lemon tahini sauce. In a small bowl, combine ¼ cup tahini, 1 chopped garlic clove, and 2 Tbsp lemon juice. The tahini will seize up and get clumpy and solid—this is normal! Slowly drizzle in ¾ cup water, a few tablespoons at a time, whisking until smooth. The tahini will loosen and sauce will be smooth.

3. 3

   Assemble, then serve. In a large bowl or serving platter, spread lemon tahini sauce. Place roasted butternut squash on top, then drizzle with a couple tablespoons of high quality extra virgin olive oil. Garnish with a sprinkling of flaky sea salt, chopped parsley, and toasted pine nuts. Enjoy immediately!