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Roast butternut squash and red onion with tahini and za'atar

Ottolenghi
  • minutes
  • Serves

INGREDIENTS

1

Butternut squash, large

1

Garlic clove, small

1 tbsp

Parsley

2

Red onions

1 tbsp

Za'atar

1 1/2 tbsp

Lemon juice

3 1/2 tbsp

Tahini paste

1

Maldon sea salt and black pepper

50 milliliters

Olive oil

30 g

Pine nuts

3 tbsp

Water