Vegetable Dishes

Roasted Butternut Squash and Leeks with Orange Tahini Sauce, Walnuts, and Za’atar

Ingredients

  • 1 (2 lb) butternut squash peeled, seeded, and cut into wedges
  • 5 tablespoons extra virgin olive oil divided
  • 2 large leeks (white and pale green parts) cut into 1-inch pieces
  • ¼ cup (56 grams) tahini paste *I recommend Soom brand
  • 5 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon water plus more if needed
  • 1 garlic clove finely grated or minced
  • ½ teaspoon Diamond Crystal kosher salt
  •  teaspoon crushed red pepper flakes
  •  cup chopped walnuts
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon za’atar spice blend
  • flaky salt and freshly ground black pepper to taste

Directions

  • Turn the oven to 475°F (246°C) with a rack in the center position.
  • Toss the squash with 2 tablespoons of the olive oil on a large sheet pan. Roast until the squash starts to brown, about 15 minutes. Toss the leeks with 1 tablespoon of the remaining oil and add to the pan of squash. Roast until the squash is tender enough to pierce easily with a knife, about 15 minutes more.
  • While the vegetables roast, whisk the tahini and orange and lemon juices in a small bowl. Add enough water to make the mixture the thickness of a thin cream sauce. Season with the garlic, salt, and crushed red pepper.
  • Heat 1 tablespoon of olive oil in a small skillet over medium-high heat. Add the walnuts and stir until they darken slightly and smell toasty. Scrape into a bowl, cool for a bit, and toss with the parsley and za’atar.
  • When the vegetables are done, transfer them to a platter. Season with flaky salt and black pepper. Drizzle with the tahini sauce and remaining 1 tablespoon of olive oil, and scatter the walnut mixture on top. Serve right away.

Make Ahead

Roast the vegetables ahead of time and re-warm in the microwave or oven. The tahini sauce can be prepared a day or two in advance and kept in a small container in the refrigerator (if necessary, add a splash of water to thin before using). Just before serving, prepare the walnut herb topping. 

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