ROASTED BUTTERNUT SQUASH AND RED ONIONS
Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That's it. (Keep an eye on the onions, though. They may cook faster than the squash.)
Provided by Julia Moskin
Categories dinner, side dish
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
- Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
- Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
- Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
- If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
- To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
- When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
- To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 6 grams
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Cox’s boy
[email protected]Overall, I give this recipe a 5 out of 5 stars. It's easy to make, delicious, and healthy. It's a great dish for any occasion.
Brandy Kinder
[email protected]This dish is very budget-friendly. The ingredients are all affordable and you can easily find them at your local grocery store.
Almamun Almamun
[email protected]This recipe is a real time-saver. I was able to get dinner on the table in less than an hour. It's perfect for busy weeknights.
Goddlaveeti Siddhu
[email protected]I'm a beginner cook and this recipe was easy to follow. I was able to make a delicious dish that my family loved. I'll definitely be making this again.
naveed ghazlani
[email protected]This is a great recipe for a fall blog post. The vibrant colors of the butternut squash and red onions are sure to catch readers' attention. The recipe is also easy to follow and the dish is sure to be a hit with readers.
Reeve Fredenburg
[email protected]I made a big batch of this dish so that I would have leftovers for lunch the next day. It reheated well and tasted just as good the second time around.
SANIM ISLAM JOY
[email protected]This dish looks just as good as it tastes. I served it in a decorative bowl and it was a real crowd-pleaser.
Soiky Filistin
[email protected]I added a few sprigs of rosemary to the pan before roasting. It gave the dish a wonderful aroma and flavor.
makayla peskie
[email protected]I sprinkled some shredded cheddar cheese on top of the squash and onions before baking. It melted and got all gooey. It was so good!
Narjis Batool
[email protected]I added a bit of cayenne pepper to this dish to give it a little kick. It turned out great! The spice complemented the flavors of the squash and onions perfectly.
Abale Baipusi
[email protected]This is a healthy and delicious dish that is perfect for fall. The butternut squash is packed with vitamins and minerals and the red onions are a good source of antioxidants. It's a great way to get your daily servings of vegetables.
Crystal Gresham
[email protected]This dish is so easy to make and tastes amazing. I love that I can just throw everything in a pan and let it roast in the oven. It's a great weeknight meal.
Puskar Yakkha
[email protected]Roasted butternut squash and red onions are a match made in heaven! The slight sweetness of the squash pairs perfectly with the sharpness and caramelization of the onions. This dish has quickly become a favorite in my household.
Lesines Hilario
[email protected]This is the best roasted butternut squash and red onion dish I've made! The flavors are incredible and the squash is so tender. It was a hit with my family.