Yotam Ottolenghi's Roasted Butternut Squash Recipe

I made this as one of the side dishes for our Thanksgiving meal and it was the star of the table. It is easy to prepare but offers a depth of flavor that belies that simplicity. You can make this with almost any vegetable that can stand up to roasting, so don't be limited by the ingredients in this main recipe. I made it a second time using Delicata squash and it was just as good.


NOTE #1 - I did not know that you can eat the skin of butternut squash until I made this recipe. Normally I peel the squash - which can be a challenging task. This is a revelation. Simply scoop out the seeds and cut the squash into small wedges. Who knew?

NOTE #2: This recipe calls for za'atar. This is a middle eastern spice blend and it is delicious. I found some at a local Asian market. If you can't find za'atar, or don't want to bother looking for it, just use a favorite Thyme-based spice blend and this will still be a standout dish.

Yotam Ottolenghi's Roasted Butternut Squash Recipe


  • 1 large butternut squash (2 1/4 lb. in total), cut into 3/4 by 2 1/2-inch wedges

  • 2 red onions, cut into 1 1/4-inch wedges

  • 3 1/2 Tbsp. olive oil

  • 3 1/2 Tbsp. light tahini paste

  • 1 1/2 Tbsp. lemon juice

  • 2 Tbsp. water

  • 1 small clove garlic, crushed

  • 3 1/2 Tbsp. pine nuts

  • 1 Tbsp. za'atar

  • 1 Tbsp. coarsely chopped flat-leaf parsley

  • sea salt and freshly ground black pepper


Preheat the oven to 475 degrees F.

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and 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 lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts 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 vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.

recipesMichael Liss