There is an abundance of winter squash available at the moment; classic Butternut squash, sweeter Coquina squash, round squash and from the same family, pumpkins, delightful munchkins, marrows and globe courgettes. I like experimenting with different varieties and as soon as I bought these home I knew that I wanted to try a recipe from Yotam Ottoleghi and Sami Tamimi’s new book Jerusalem for roasted squash with tahini and za’atar. There is plenty more for me to explore inside the latest addition to my cookery book shelf and you can find lots of Ottoleghi recipes to try over at The Guardian, too.
First, the squash is roasted in the oven with olive oil, onions, salt and pepper
Next, you make a tahini sauce with tahini paste, lemon garlic and salt. Then you sprinkle over some of the Middle Eastern spice za’atar.
I’m missing toasted pine nuts and parsley!
I hope I’m in time to link this post up to the October One Ingredient Challenge co-hosted by Nazima at her new blog Franglais Kitchen and Laura at How to Cook Good Food. By coincidence, Nazima made this dish, too, adding grilled halloumi and polenta.
Nazima will also be rounding up October’s Simple and in Season event and in a couple of days, Simple and in Season will be back home at Fabulicious Food! for November – I hope you’ll join in!0