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