Roasted Butternut Squash and Red Onion with Tahini
- 1 Butternut Squash
- 2 Red Onions
- 50 ml Oil
- 3 Carrots
- 3½ tbsp Tahini
- 1½ tbsp Lemon Juice
- 1 tbsp Water
- Heat the oven to to 220C/425F/gas mark 7. Put the squash and onions and any other vegetables in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well.
- Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some colour and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
- Put the tahini in a small bowl with the lemon juice, water, garlic and a quarter-teaspoon of salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
- To serve, spread the vegetables on a platter and drizzle over the sauce.
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