Roasted Butternut Squash and Leeks with Orange Tahini Sauce, Walnuts, and Za'atar
Roasted butternut squash and leeks drizzled with orange tahini sauce and finished with buttery toasted walnuts, fresh herbs, and za'atar. This gorgeous side dish recipe from The Tahini Table cookbook will knock your socks off with its incredible flavor. Serve warm, at room temperature, or even cold from the fridge. For make-ahead tips, see the recipe notes.
1(2 lb)butternut squashpeeled, seeded, and cut into wedges
5tablespoonsextra virgin olive oildivided
2large leeks (white and pale green parts)cut into 1-inch pieces
flaky salt and freshly ground black pepperto taste
Turn the oven to 475°F (246°C) with a rack in the center position.
Toss the squash with 2 tablespoons of the olive oil on a large sheet pan. Roast until the squash starts to brown, about 15 minutes. Toss the leeks with 1 tablespoon of the remaining oil and add to the pan of squash. Roast until the squash is tender enough to pierce easily with a knife, about 15 minutes more.
While the vegetables roast, whisk the tahini and orange and lemon juices in a small bowl. Add enough water to make the mixture the thickness of a thin cream sauce. Season with the garlic, salt, and crushed red pepper.
Heat 1 tablespoon of olive oil in a small skillet over medium-high heat. Add the walnuts and stir until they darken slightly and smell toasty. Scrape into a bowl, cool for a bit, and toss with the parsley and za'atar.
When the vegetables are done, transfer them to a platter. Season with flaky salt and black pepper. Drizzle with the tahini sauce and remaining 1 tablespoon of olive oil, and scatter the walnut mixture on top. Serve right away.
How to Prep This Dish Ahead:
Roast the vegetables ahead of time and re-warm in the microwave or oven. The tahini sauce can be prepared a day or two in advance and kept in a small container in the refrigerator (if necessary, add a splash of water to thin before using). Just before serving, prepare the walnut herb topping.