Butternut squash are a champion storage squash, and were our final vegetable to go out for donation in November (even though most were picked in September!). One serving of butternut squash has 25% of your daily value for vitamin C, an especially sought after nutrient in these cold months! The real kicker is almost 70% daily value of vitamin A, plus about 10% daily value of vitamins B6 and vitamin E. They are great to buy from local farms now to store and cook through the winter.
Butternut Squash with Tahini
Adapted from Yotam Ottolenghi
- 1 butternut squash, peeled, deseeded, and cut into ½ inch wedges
- 1 red onion, peeled and sliced
- Olive oil
- Salt and pepper
- 3 tablespoons tahini
- 5 tablespoons lemon juice
- 2 tablespoons water (more if needed)
- 1 clove of garlic, minced
- 1 tablespoon za’atar (or dried thyme)
Preheat your oven to 450F. Toss the butternut and sliced onion with the olive oil, and a sprinkle of salt and pepper. Spread in a single layer on a baking sheet and roast for 30-40 minutes. While the butternut is roasting, whisk together the tahini, lemon juice, water, and garlic. If the mixture seems too thick (it should be about the consistency of honey), add a little more water. When the squash can be easily pierced by a fork, remove it from the oven. Allow to cool a bit, then serve with the sauce and sprinkled with za’atar.