Recipe

Roasted Butternut

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Roasted Butternut

Roasted butternut wedges and onions drizzled with tahini sauce, topped with pine nuts, fresh herbs and za'atar spice.




Ingredients to serve 2

  • 600g x butternut wedges
  • 2 x red onions – peel and cut into quarters
  • 60ml x tahini
  • 1 tbsp x lemon juice
  • 3 tbsp x water
  • 1 clove x garlic – crush, peel and chop finely
  • 30g x pine nuts
  • 1 tbsp x za'atar
  • 5g x fresh parsley – chop coarsely
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Ingredients to serve 4

  • 1.2kg x butternut wedges
  • 4 x red onions – peel and cut into quarters
  • 120ml x tahini
  • 2 tbsp x lemon juice
  • 6 tbsp x water
  • 2 cloves x garlic – crush, peel and chop finely
  • 60g x pine nuts
  • 2 tbsp x za'atar
  • 10g x fresh parsley – chop coarsely
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare ingredients as indicated above. Halve and juice the lemon.

Step 2

Veggies: Place the butternut wedges and onions on a large baking sheet or casserole dish. Drizzle with a few glugs of olive oil and season with salt and pepper. Sprinkle ¾ of the za’atar spice over the top and pop into the oven to bake for about 40 minutes until cooked through and lightly browned. Remove and set aside.

Step 3

Tahini sauce: Add the following ingredients to a small bowl: tahini, lemon juice, garlic and a little salt. Add water until you have a thick sauce that you can pour nicely but is not runny. You may not need all the water. Mix well. Set aside.

Step 4

Pine nuts: Place a small frying pan on medium heat. Add the pine nuts and dry fry until they are brown, about 2 minutes. Watch carefully so they don’t burn.

Step 5

Serve: Divide the veggies between the plates and drizzle over the tahini sauce. Scatter the pine nuts and parsley on top, with the rest of the za'atar.