Roast Butternut Squash with Whipped Tahini, Pickled Red Onion & Mint
Where to start? Squash & pumpkin have such a variety of textures, shapes and flavours. I like to keep their integrity, to let them retain their voice in large chunks or big proportions. It’s also much easier to cook them in the biggest chunks possible, even whole. When simply roasted until the edges are crisp and the flesh is s weet and tender they’re hard to beat. They actually get better by be ing stored raw in a cold dark place: it improves their flavour and sweetness. Depending on the variety, they can keep up to six months this way.
This recipe works well with any roasted vegetable really, so feel free to sub in what you have on hand. Some yoghurt stirred through the tahini sauce is a welcome addition.
Serves: 4 as a side
Photography: Joe Woodhouse
Season: Autumn/Winter
Ingredients
1 butternut squash (around1.2kg), halved, deseeded and cut into rough large chunks
3 tablespoons neutral oil (such as groundnut or sunflower)
1 red onion, finely sliced
glug of red wine vinegar
200g tahini, or more to taste
squeeze of lemon juice
handful of mint leaves
good-quality olive oil, for drizzling
sea salt flakes and black pepper
Method
-
Preheat the oven to 220°C (425°F), Gas Mark 7. Place the butternut squash in a baking tray with the oil and a healthy pinch of salt, then mix to coat the squash. Roast in the oven for 25–35 minutes, turning once after 15 minutes.
-
Meanwhile, place the red onion in a mixing bowl, separating the slices into strands. Add a pinch of salt and a healthy slug of the red wine vinegar. Mix thoroughly to coat all the onion, then set aside to macerate. Give it a turn whenever you remember to help keep everything moving along.
-
In another mixing bowl add the tahini with 125ml cold water and a pinch of salt. Stir gently with a whisk at the beginning to start to combine. Once the mix is smooth, check the seasoning, add more salt if needed, then add the lemon juice and stir to combine. Depending on the tahini and your taste you can add more tahini if you want it thicker or more water to loosen it a bit.
-
Once the butternut squash is soft and nicely caramelized, remove from the oven. Spread the tahini sauce on a plate or serving platter. Top with the butternut squash. Drain the onions, which should have a nice vinegary bite and lovely pink colour, then add on top of the squash. Tear over the mint leaves and finish with a flourish of the olive oil and some cracked black pepper.
Read more: Your Daily Veg
Vegetables sometimes don’t get the airtime that they should, and Joe Woodhouse’s cookbook puts them centre stage. Taking you through the seasons and giving you simple, comforting, nourishing recipes, this cookbook is one that you’ll want on your shelf mid-week and at the weekend. Your Daily Veg: Modern, Fuss-Free Vegetarian Food by Joe Woodhouse is published by Kyle Books, £22.00, www.octopusbooks.co.uk. Photography Credit: Joe Woodhouse.
— about the author
