Growing up as a non-religious Jew, I didn’t really spend a lot of time celebrating the high holidays. Or at least not the ones that didn’t involve presents (what up Hanukkah).
We didn’t attend a Synagogue and if it worked out that year we’d maybe get together with the grandparents for Passover.
Since I’ve leaned into at home cooking, I learned that I really love Jewish foods. And what better way to eat Jewish foods than to use the high holidays, like Rosh Hashanah, as an excuse.
So I made a huge Rosh Hashanah feast for Toly and I. More to come on those dishes but this was my favorite one of the night.
Butternut Squash with Tahini and Za’atar is very simple to make and once you make it, you don’t need a recipe to get through it a second time. My kind of dish!
Process goes something like this:
It’s also a highly appropriate season to eat butternut squash so why not try this dish?
Butternut Squash with Tahini and Za’atar has Israeli ingredients like tahini and za’atar and it delicious on it’s own as a vegan meal or paired with chicken or fish.
Also – if you’re not really into tahini like my mom, try thinning this sauce with a little extra water.
Tahini can get really chalky if you use too much of it, but thinning it with water keeps than nutty flavor without having to chug water after every bite.
As with my previous Israeli recipes, I grabbed this one from Jerusalem.
Butternut Squash with Tahini and Za’atar
(start making 60 minutes before you want Butternut Squash with Tahini and Za’atar)
Preheat the oven to 475F.
Place the squash and the onion in a large mixing bowl. Add most of the oil, 1 tsp salt and some black pepper. Toss together.
Lay flat on a baking sheet and roast for 30-40 minutes. The onions might cook a little faster so keep an eye on them and pull them out of the oven earlier if needed. You want everything to be golden brown.
Make the sauce by mixing the tahini, lemon juice, water, garlic and 1/4 tsp salt. Whisk until the consistency of honey and add more water if needed.
Pour the rest of the olive oil in a small pan over medium heat. Add the sunflower seeds and small pinch of salt. Cook for 2 minutes until slightly brown and fragrant.
Spread squash and onions over a platter and top with tahini sauce, sunflower seeds, za’atar and parsley.
Danielle
