Roasted Butternut Squash Steaks with Za’tar, Pinenuts and Kaniwa

This dish was inspired by Yotam Ottolenghi and made with love for my dear friend Amy.  The butternut squash is roasted with red onions, drizzled with a garlic tahini sauce, and sprinkled with za’tar and pinenuts.  The whole thing rests on a bed of kaniwa.  Never heard of kaniwa?  I hadn’t either.  It’s quite similar to quinoa, and has a beady texture.  You could easily substitute quinoa, or any other grain of choice.  Happy eating! -Amanda

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Roasted Butternut Squash Steaks with Za’tar, Pinenuts and Kaniwa

Serves 4

 

1 large butternut squash, peeled and cut horizontally into steaks and half moons

1 large red onion, sliced

2 tablespoons extra virgin olive oil

1/4 cup tahini

1/4 cup lemon juice

1 large garlic clove

1 tablespoon sweet white miso

2 tablespoons water

2 tablespoons za’tar

1/4 cup toasted pine nuts

1 cup kaniwa, dry

2 cups water

salt and pepper, to taste

 

Directions

1.  Preheat oven to 450 degrees.

2.  Toss the squash and the red onion in the olive oil.  Roast for 20-25 minutes, or until golden and tender.

3.  Meanwhile, assemble the tahini sauce by combining tahini, lemon juice, garlic, miso and 2 tablespoons of water.  Set aside.

4.  To cook the kaniwa:  rinse and drain the grain and cover with 2 cups of water.  Bring to a boil, then knock back the heat to a simmer.  Cook until all the water has been absorbed (15-20 minutes).  Turn off the heat, cover and allow to steam for an additional 5-10 minutes.  Fluff with a fork.

5.  To assemble:  Lay a bed of kaniwa on the plate.  Lay a few slices of butternut squash and red onions on top.  Drizzle with the tahini sauce, and sprinkle of za’tar and pine nuts.

Optional:  drizzle with a little extra pistachio oil for a super special treat!

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