Author" From Jerusalem: A Cookbook" by Yotam Ottolenghi
Ingredients
1large butternut squash (2 1/4 lb, cut into 3/4 by 2 1/2" wedges
2onions, cut into 1 1/4 " wedges
3 1/2tbspolive oil
3 1/2tbsplight tahini paste
1 1/2tbsplemon juice
2tbspwater
1small clove garlic, minced
3 1/2tbsppine nuts
1tbspcoarsely chopped flat-leaf parsley or cilantro
Salt and pepper
Instructions
Preheat the oven to 475 degrees F.
Put the squash and onion in a large mixing bowl, add 3 tbsp of the oil, 1 tsp salt and some black pepper and toss well.
Spread on a baking sheet with the skin facing down the roast in the oven 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 might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.
To make the sauce
Place the tahini in a small bowl along with the lmeon juice, water, garlic and 1/4 tsp salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.
Pour the remaining 1 1/2 tsps oil into a small frying pan
Place over medium-low heat. Add the pine nuts along with 1/2 tsp salt and cook for 2 mins, stirring often, until the nuts and are golden brown.
Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.
To serve, spread the veggies on a large serving platter and drizzle over tahini, sprinkle on the nuts and their oil and the parsley