Butternut Squash with Zhater and Tahina
This entry was posted on April 22, 2016.
Easy to make and tastes amazing, great as a starter or side to kebabs
1 large butternut squash peeled & cut into chunks
2 red onions cut into wedges
50ml olive oil
3 ½ tbsp. tahini paste
1 tbsp. lemon juice
1 small garlic clove crushed
30gm pine nuts
1 tbsp. zhatar
Salt to taste
- Heat the oven to 220 degrees gas mark 8. In a large mixing bowl, add the squash, onions and 3 tbsp. oil, 1 tsp salt. Mix well and transfer to a baking tray. Roast this mixture for about 30 minutes until squash is nicely coloured and soft. If the onions start to get a bit crisp, remove these sooner. Take out of the oven & leave to cool.
- To make the sauce, add the tahini in a bowl with the lemon juice and 2 ½ tbsp. water the garlic & ¼ salt. Whisk up until the consistency of honey. Add more water if needed.
- Heat the remaining oil in small pan over a low heat, add the pine nuts and cook for 2 minutes stirring well, until golden, transfer to a small bowl when golden and allow to cool.
- To serve, spread the vegetables on a large serving platter and drizzle over the tahini, sprinkle the pine nuts and then the zhatar. Serve a room temperature. Serves 4
Enjoy the recipe?
Why not down load the cook books. Here