Roasted Butternut squash & Red Onion with Tahini
As we are perhaps nearing the final cold days of winter, it was actually quite exciting to stumble upon a recipe that could still make squash feel new & fresh. Leave it to Mr Ottolenghi again. So simple and yet so interesting: roasting the squash and onions until they are browned actually brings the sweetness to the table, and then adding tahini (sesame paste) mixed with lemon and garlic, and sprinkling with za’atar makes for a simply wonderful mix of textures and flavors. It’s warm and familiar, and yet also, spicy and fresh. An gentle awakening for the senses…just in time for Spring…which must eventually arrive, right?