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Roasted Butternut Squash and Leeks with Orange Tahini Sauce, Walnuts, and Za’atar Recipe

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4.2 from 68 reviews

This vibrant Roasted Butternut Squash and Leeks recipe features tender, caramelized vegetables enhanced with a zesty orange tahini sauce, crunchy toasted walnuts, and fragrant za’atar spice. Perfect as a healthy side dish or light vegetarian main, it balances sweet, tangy, and savory flavors for a colorful and nutritious meal.

Ingredients

Vegetables

  • 1 (2 lb) butternut squash, peeled, seeded, and cut into wedges
  • 2 large leeks (white and pale green parts), cut into 1-inch pieces

Olive Oil

  • 5 tablespoons extra virgin olive oil, divided

Orange Tahini Sauce

  • ¼ cup (56 grams) tahini paste (recommended Soom brand)
  • 5 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon water, plus more if needed
  • 1 garlic clove, finely grated or minced
  • ½ teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper flakes

Walnut Za’atar Topping

  • ⅓ cup chopped walnuts
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon za’atar spice blend

Seasoning

  • Flaky salt and freshly ground black pepper, to taste

Instructions

  1. Preheat the Oven: Set your oven to 475°F (246°C) and position a rack in the center to ensure even roasting.
  2. Roast the Butternut Squash: Toss the butternut squash wedges with 2 tablespoons of olive oil on a large sheet pan. Roast in the preheated oven until the squash begins to brown, about 15 minutes, developing rich caramelized edges.
  3. Add the Leeks: While the squash roasts, coat the leek pieces with 1 tablespoon of olive oil. Add them to the sheet pan with the squash and continue roasting for about 15 more minutes, or until the squash is tender and can be pierced easily with a knife.
  4. Prepare the Orange Tahini Sauce: In a small bowl, whisk together the tahini paste with freshly squeezed orange juice and lemon juice. Slowly add water to reach the consistency of a thin cream sauce. Season the sauce with grated garlic, kosher salt, and crushed red pepper flakes, mixing well to combine.
  5. Toast the Walnuts: Heat 1 tablespoon of olive oil in a small skillet over medium-high heat. Add the chopped walnuts and stir continuously until they are slightly darkened and emit a toasty aroma. Remove from heat and transfer to a bowl. Allow to cool briefly before tossing with fresh parsley and za’atar spice blend for a fragrant topping.
  6. Assemble and Serve: Once the vegetables are roasted to tender perfection, transfer them to a serving platter. Season with flaky salt and freshly ground black pepper to taste. Drizzle the orange tahini sauce and remaining 1 tablespoon olive oil over the top. Finish by scattering the walnut and za’atar mixture evenly across the roasted vegetables. Serve immediately to enjoy the full depth of flavors.

Notes

  • For extra texture, you can add pomegranate seeds as a garnish for a pop of color and sweetness.
  • The dish is best served immediately but can be kept warm in a low oven for up to 20 minutes before serving.
  • If the tahini sauce thickens upon standing, whisk in a splash of water to restore its pourable consistency.
  • Za’atar spice blend varies by brand—adjust the quantity to taste if your blend is particularly salty or pungent.
  • This recipe can be doubled for larger gatherings, just use two sheet pans and roast in batches if needed.

Find it online: https://justsosavory.com/roasted-butternut-squash-and-leeks-with-orange-tahini-sauce-walnuts-and-zaatar-recipe/