This is hardly a recipe, as it is so easy and quick. Still, the beauty of this type of squash is that you can eat the whole thing, skin and seeds included. That makes delicata squash so much more appealing than butternut, or does it! The lemon tahini dressing is inspired by Yotam Ottolenghi who seems to love za’atar as much as I do, but knows a lot more about it! Maybe I can teach him a thing or two about Edelweiss in return.
1 medium sized delicata squash
2 small red onions
2 Tbsp za’atar
2 Tbsp olive oil
1/4 tsp salt
2 Tbsp tahini
1 Tbsp lemon juice
Preheat oven to 400 F.
Slice delicata squash into 1/4 inch thick disks, peel and seeds included.
Quarter red onions.
Toss squash with za’atar, salt and olive oil and spread out in a rimmed baking sheet.
Roast for 10 minutes.
Remove sheet from oven, mix in onions and toss.
Return to oven and bake for another 5-7 minutes until golden brown.
In the meantime, mix tahini with lemon juice and add enough water to have a liquid honey-like consistency.
Remove squash from oven, arrange on platter and drizzle with lemon tahini dressing.