“Roasted Butternut Squash and Red Onion with Tahini and Za’atar” from “Jerusalem”

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This looks delicious, right? I could just eat that whole platter of food right now, looking at the picture again. You’ve got the sweetness of the roasted butternut squash and onions, the tahini dressing and then the taste sensation that is za’atar* spices.

*For those of you who don’t know, za’atar is a Middle Eastern blend of spices that includes combination of sesame seeds, sumac, salt, oregano, cumin and dried marjoram. It’s obviously gone mainstream (Thanks Ottolenghi!) because you can find it in the spice rack at Waitrose and other sumpermarkets.

Yum. I loved it.

Unfortunately, my family didn’t agree.

Tim liked it fine but didn’t love it. His conclusion: “It was better than I would have thought.” To be fair, he isn’t a fan of butternut squash. I don’t know why that’s true, but we all have our own special food hang ups*, so I can understand.

*If you’re wondering, my food hangup/thing I won’t eat is beets, Andrew’s (14) is cavolo nero and Nicholas’s (10) is spinach.

Nicholas, who does like butternut squash, just didn’t like the whole combination of flavours. There’s a LOT going on in this dish, which I think was a bit much for his 10-year-old palate. Andrew tried it, but didn’t eat much of it. I blame the massive amount of couscous that he loaded up on his plate but maybe all the flavours were too overwhelming for him.

Would I make it again for my family? Probably not. They don’t appreciate it enough. Would I make again for myself? You bet.

If you would like to make this for yourself– and if you like butternut squash, I recommend that you do– click through this sentence to see the recipe in its original form in the Guardian, before it was published in Jerusalem.

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“Roasted Butternut Squash and Red Onion with Tahini and Za’atar” from “Jerusalem”

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