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Butternut squash & red onion

Roast-butternut-squash-and-red-onion-with-tahini-and-za'atar_1.jpg

Our friends, Phil and Carolyn have a fabulous veg patch in their Pollença garden and they kindly allow us to raid it from time to time. This week it was full of beautiful butternut squash. I have been a huge fan of Yotam Ottolenghi for many years, the way he effortlessly blends substantial flavours is mouthwatering. So armed with our squash we had to give this one a go! In fact Carolyn (the neighbour!) made this a few weeks ago…I think it might have even been a bit better than mine 😀 We had ours with a succulent local chicken all cooked in the wood fire oven… enjoy this one.

Taken from Yotam Ottolenghi Jerusalem.

INGREDIENTS:

1 large butternut squash, cut into 2cm x 6cm wedges 
2 red onions, cut into 3cm wedges 
50ml olive oil 
1 small garlic clove, crushed 
1½ tbsp lemon juice
30g pine nuts 

1 tbsp ZA'ATAR 
1 tbsp roughly chopped flat leaf parsley
3½ tbsp TAHINI
2 tbsp water 
Maldon sea salt and black pepper 

METHOD:

  1. We roasted our butternut squash and onions in the wood fire oven before cooking our chicken. If your are using an oven then set it to 240°C.
     

  2. Mix the squash and onion with some of the olive oil, salt and pepper and toss well before adding to a baking tray or cazuela (wood fire oven approach) and roast for 30-40 minutes.
     

  3. keep an eye on your onions as they might cook a bit quicker than the squash. Now little chef tip here... we had some confit garlic that we made in the wood fire oven a couple of weeks ago so we added a couple of cloves with the squash whilst it was roasting… delicious!
     

  4. To make the sauce that brings this all together place the tahini in a bowl with the lemon juice, 2 tablespoons of water, the garlic and a pinch of salt. Whisk together until it has a consistency of honey.
     

  5. Place the rest of the olive oil in a pan and cook the pine nuts with a pinch of salt, just a couple of minutes until you have a lovely golden brown colour. Pour into a small bowl when they are ready.
     

  6. So now all you have to do is pull it all together. Place the vegetables on a large platter and drizzle over the dressing, sprinkle the pine nuts, scatter the parsley and shake on the za’atar.
     

  7. Enjoy on it’s own, with wood fire chicken or some fabulous entrecôte from our local butcher. 

If you fancy having a go at spatchcock chicken in the wood fired oven then take a look at the very inspiring ‘The Wood Fired Oven Chef’ on YouTube.

Original recipe by Ottolenghi

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