orange tahini sauce

Roasted butternut squash and leeks drizzled with orange tahini sauce and finished with buttery toasted walnuts, fresh herbs, and za&#39;atar. This gorgeous side dish recipe from The Tahini Table cookbook will knock your socks off with its incredible flavor. Serve warm, at room temperature, or even cold from the fridge. For make-ahead tips, see the recipe notes.

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

(2 lb) butternut squash

extra virgin olive oil (divided)

leeks

(56 grams) tahini paste (*I recommend Soom brand)

orange juice

lemon juice

water (plus more if needed)

garlic (finely

Diamond Crystal kosher salt

red pepper flakes

walnuts

flat-leaf parsley

za'atar spice blend

salt and black pepper (to taste)

Turn the oven to 475°F (246°C) with a rack in the center position.

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 a thin cream sauce. Season with the garlic, salt, and crushed red pepper.

Heat 1 tablespoon of 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&#39;atar.

When the vegetables are done, transfer them to a platter. Season with flaky 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.

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