Wildly pretty and so easy, these vegetables can be roasted ahead. Simply refresh
them in the microwave or a warm oven and finish with the sauce, freshly toasted
nuts, freshly chopped herbs, and toast made from a crusty artisanal bread.
Ingredients
1 (2-pound) butternut squash, peeled, seeded, and cut into wedges
5 tablespoons extra-virgin olive oil, divided
2 large leeks, cut into 1-inch pieces (white and pale green parts)
1/4 cup premium tahini paste
5 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1-2 tablespoons water
1 clove garlic, minced
1/2 teaspoon fine sea salt
1/8 teaspoon crushed red pepper flakes
1/3 cup chopped walnuts
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon za'atar
Flake salt and freshly ground black pepper, to taste
Instructions
Turn the oven to 475°F.
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 cream sauce. Season with the garlic, fine sea salt, and crushed red pepper.
Heat 1 tablespoon of the 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 flake 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.
