Roast Butternut Squash with Whipped Tahini, Pickled Red Onion and Mint

by Joe Woodhouse

This recipe works well with any roasted vegetable really, so feel free to sub in what you have on hand. Some yoghurt or a squeeze of honey stirred through the tahini sauce is a welcome addition. The perfect side to any BBQ or lunch dish.

Method

Based on 4 servings, adjust as needed.

Step 1

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.

Step 2

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.

Step 3

In another mixing bowl add the tahini with 125ml cold water (if cooking for 4) 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.

Step 4

Once the butternut squash is soft and nicely caramelised, 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.

  • Ingredients
  • Based on 4 servings
  • 1 tsp Olive Oil, good-quality, for drizzling 1x Sainsbury's Olive Oil 500ml
  • 1 tbsp Lemon Juice 1x Sainsbury's Lemons
  • 10g Mint Leaves, picked 1x Sainsbury's Fresh Packed Mint 30g
  • 1 Red Onion, finely sliced 1x Sainsbury's Red Onions Loose
  • 3 tbsp Sunflower Oil 1x JS Sunflower Oil 1L
  • 2 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml
  • 200g Tahini 1x Sainsbury's Tahini, Inspired to Cook 300g
  • 1 Butternut Squash, halved, deseeded, and cut into rough large chunks 1x Sainsbury's Butternut Squash Loose
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