Jerusalem – Roasted butternut squash and red onion

My other Middle Eastern book purchase was Jerusalem, Yotam Ottolenghi’s very popular book. I never seriously considered buying it before, but I am so glad that I did. It’s a gorgeous book.

The first recipe I made was the roasted butternut squash and red onion with a tahini sauce and za’atar. It isn’t more complicated than it sounds – roast the squash and red onion with salt and pepper (and oil), make a tahini sauce (garlic, lemon, tahini, salt etc.), and sprinkle with za’atar and parsley before serving. Very tasty. A great side dish for any kind of meat or fish.

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