The cuisine of the middle east is for me a huge source of inspiration and pleasure. But this recipe just outstanding is inspired by the beautiful book Jerusalem by Yotam Ottolenghi and Sami Tamini, Mr. gave me this book for Christmas and I love it !

The butternut squash and onions roasted in zaatar, served with a sauce of tahina which takes us on a journey in Israel. And I am sure that you want to go on a trip with me !!!

A flat which is self-sufficient !

Butternut squash and onions roasted in the zaatar sauce and tahina

Ingredients (for 2)

  • 1 small butternut squash
  • 2 onions
  • 4 tbsp olive oil
  • 2 tbsp of zaatar

For the sauce, tahina

  • 3 c. s. of tahin (sesame paste)
  • 2 tbsp water
  • 1 tbsp of lemon juice
  • 1 clove of garlic
  • 1 c. c. of coarse salt


Preheat the oven to 220°.

Cut the squash into strips and the onions into large quarters and then arrange them on a baking sheet. Add the zaatar and olive oil and then bake for 35 minutes.

During this time, prepare the sauce tahina by mixing in a blender garlic, coarse salt and lemon juice. Mix well and then add the water and the tahin and then mix again.

Serve the sauce with the vegetables and enjoy !

Written by Doc

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