RECIPE: Roasted Butternut Squash w/ Tahini & Za'atar Spices

I think I found my new party trick. I knew it too, when I tested it last Saturday. The Mister and I took the first bite and dammit if we didn't polish off the entire plate by ourselves. This dish is a crowd pleaser and one of the tastiest things to come out of my kitchen in the new year.

I'm not surprised, though. It came from a cookbook that has been rocking my world since it came out last October. Jerusalem was pre-ordered for me as a wedding gift and I have had my nose in it ever since, which might explain why I have yet to cook from it until now. It is captivating on all accounts. You can find praise for it here, there and just about everywhere in the blogosphere.

Jerusalem is written by Yotam Ottolenghi and Sami Tamimi, the two amazing chefs who head up the famed Ottolenghi in the UK. Both hail from the city of Jerusalem, Ottolenghi from the Israeli side and Tamimi from the Arab side. The two returned to the old city to explore the flavors of home and brought back a breathtaking compilation of stories, recipes and images that transport you there every time you open th.

For me, it has been a total sensory adventure. I find myself flipping through its pages for the images one day and then reading its stories the next. I think the reason I have yet to cook from it is because I have wanted to cook everything. Before I take on a recipe, I am already enthralled with another one at the turn of the page. And, so it has been for several months.

The decision for this one was easy. I had recently picked up some za'atar spice from Savory Spice Shop which I had been using recklessly and unabashedly on everything from eggs to meat to avocados. By the way, za'atar is a Middle Eastern spice blend that is typically made of sesame seeds, salt, thyme and sumac . The sumac lends a tangy, almost citrus like flavor that I chase like the setting sun. If you're looking to make your own, you can find a great recipe for za'atar here.

Anyways, this recipe was destined to happen because, well, the za'atar and the fact that I just so happened to have everything I needed in house which almost never happens. The dish is incredible. Onions and butternut squash wedges are deeply roasted and caramelized before pairing up with creamy tahini kissed with garlic and lemon. Something magical happens when the sweet vegetables collide with tahini. Prepare yourself.

I recently brought it to a dinner with friends to see if it would hold up to a crowd. By golly, I left that place with new friends solely based on the merit of this dish. If you are socially awkward or have people skill issues, make this dish. You don't have to do a thing. Just let this dish make your first impression.

Roasted Butternut Squash & Red Onion
with Tahini & Za'atar
ever so slightly adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi

The original recipe calls for pine nuts which are gently fried in olive oil. I was out, so I left them out. I think pistachios would add a lovely color and crunch to the dish and might try those next time around. I also added more water to the tahini than the original recipe called for. The consistency was still thick and creamy, however, the application became a little less "gloppy." I would also recommend extra tahini because you never know when you might want to eat it by the spoonful.

1 large butternut squash, cut into 3/4 by 21/2 inch wedges
1 large red onion, cut into 1 1/4 inch wedges
3 tablespoons olive oil
3 1/2 tablespoons tahini paste
1 1/2 tablespoons lemon juice
4 1/2 tablespoons water
1 large clove garlic, crushed
1 tablespoon za'atar spice ( I got mine from Savory Spice Shop)
Fresh chopped parsley
Sea salt and freshly ground pepper

Preheat the oven to 475 degrees. In a large mixing bowl, toss the squash and onion with 3 tablespoons of olive oil and spread onto two baking sheets in a single layer. Sprinkle generously with salt and pepper. Roast for 20 minutes and then rotate the baking sheets, being careful to turn the contents of each tray so that they gain color on all sides. Roast another 20 minutes and check on them once more, removing any pieces that may be taking on too much color. You want good caramelization, but some of the onions might need to be taken out sooner than the squash. Remove from the oven and set aside.

To make the tahini sauce, place the tahini in a small bowl along with the lemon juice, water, garlic and 1/4 teaspoon salt. Whisk until the sauce is smooth, with a consistency similar to pancake batter.

To serve, spread the vegetables on a large platter and drizzle the tahini over top. Sprinkle the za'atar and parsley and serve.