Roast Squash and Onion with Tahini Sauce and Za’atar


Life in Seattle continues with an amazing amount of warmth, sun, and happy people enjoying themselves outdoors. Just for an example of how great Seattle is in the summer, I share with you my plans for the next 24 hours: Capitol Hill (my ‘hood) street food festival, then watching the Goonies in a public park with some lady friends, then tomorrow hiking to Blanca Lake. For the last few weeks I’ve been on a much easier schedule, with time to go to LA for the weekend for Natalie’s beautiful wedding, cook most nights, run, hike, climb, and enjoy my new (and currently a bit messy) apartment!



To continue with my Middle Eastern theme on this blog, I’m posting this recipe that is flagrantly plagiarized from Yotam Ottolenghi and Sami Tamimi’s book Jerusalem. Aya gave me this last year, and I love it! The recipes are all unique and amazing but not too complicated, and the book is full of lovely stories about the foods that brought their families and communities together growing up in West and East Jerusalem. This book is in fact so special that one of the NYT food editors recently published an article about it, asking readers to post their favorite recipes from the book: Everyone seems to have a different favorite. I think so far this one is mine, though I have a long way to go to make everything in the book (just give me some time, I’ll get there!)


  • 1 large butternut squash, peeled and cut into ~1x3in chunks
  • 1 large red onion, cut into wedges that will fall apart in the oven
  • 1.5 Tbsp lemon juice
  • 3.5 Tbsp tahini
  • 3 Tbsp water
  • 1 garlic clove, crushed
  • 3 Tbsp pine nuts
  • 1 Tbsp Za’atar (
  • 2-3 Tbsp chopped parsley
  • Olive oil

1. Preheat the oven to 475. Toss the squash and onion in a large bowl with olive oil and a sprinkle of salt. Spread the veggies out in 1 layer on a baking pan and bake in the oven until they start to brown on top (careful with the onion! They may go first.) ~40-50 min. Let them cool.

2. Toast the pine nuts in a skillet with olive oil on high heat, moving them around until they start to turn ever-so-slightly brown.

3. Make the sauce: whisk together the tahini, lemon juice, garlic, and a pinch of salt.



4. Sprinkle the pine nuts and drizzle the sauce over the squash and onions. Then sprinkle the za’atar and parsley over everything. Season with salt and pepper to taste.



3 thoughts on “Roast Squash and Onion with Tahini Sauce and Za’atar

  1. Your apartment really is the cutest. What would you know, I actually have a ginormous butternut from my uncle’s farm sitting on the counter, so I think I might whip this up this weekend! Hope you had a great weekend.xoxoxoxo

  2. Pingback: Smoky Eggplant and Tomato with Herbed Bulgur | Cooking From Afar

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