- 1 butternut squash (about 2lbs or 1kg)
- 2 red onions
- 3 Tbsp olive oil
- salt and pepper
- 1/3 cup tahini
- 3 Tbsp lemon juice
- 1/3 cup boiling water
- 2 cloves crushed garlic
- 1 can chickpeas
- 1 Tbsp Za’atar
Preheat oven to 425 degrees Fahrenheit.
Peel and chop butternut squash into potato wedge size chunks. Peel and chop red onions into approximately same size (I cut them in half, then in 6 or 8).
Photo for size. Honestly doesn’t really matter the size, just will take more or less time to bake.
Toss the squash in the bowl with some olive oil and salt and pepper to taste. Bake squash first for 20 mins, then mix up the onion with seasoning and add to oven, bake for an additional 10-20 mins. (Bake for a total of 30-40 minutes or until you can easier pierce the squash with a fork.)
In a small bowl, whisk the together the sauce ingredients until thick and smooth, yet pourable, sort of like the consistency of honey. Drain and rinse the chickpeas, then heat them up (I use the microwave) then add to the sauce just before serving.
Serving: spread chickpea and sauce mixture overtop of the hot roasted veggies, then top with the za’atar. (I’m sure this dish would be great even without the za’atar, so don’t kill yourself over trying to find it. You can buy it on amazon easily though.) Serve with toasted pita bread.
Finished product! Haha didn’t look as pretty as just the roasted veg, but it tastes amazing! You can also keep the chickpeas and sauce separate and drizzle the sauce all pretty, but I think gives the chickpeas more flavour to mix them in.
Happy cooking! (and vitamin A doses 😉 )