Chow Now… In Your Own Kitchen!

Yes, I’ll admit it. I’m on a real Middle Eastern kick right now. After my experiences at the Bahraini Embassy and Dizengoff, how could I not be? There’s something infatuating about the bright flavors, vibrant spices, and exciting new ingredients in Arabic food that I can’t help but crave. And with all the spectacular Middle Eastern restaurants available in Philadelphia, who am I to deny myself?

But I can’t eat out every night. So when my stomach is calling for another round of fresh pita or roast lamb, but I want to stay in, this dish is just the thing to make.

It’s far from traditional, but delicious nonetheless. Sweet, caramelized cubes of butternut squash and tender squares of red onion are mixed with nutty chickpeas and then drizzled with a bright lemon tahini sauce. A sprinkle of chopped parsley, za’atar, and toasted pine nuts pull it all together.

But wait… what’s that I hear? A frat bro yelling “It’s vegetarian!” before flipping me the bird and running off to Greek Lady for a dry and tasteless gyro?

Yes, it’s meatless. But this dish is spectacular and just as filling as any piece of steak. Trust me, it’s one of my new favorites—and that’s coming from a guy who can eat entire pork tenderloins and multiple pounds of brisket in one sitting.

So CHOW NOW in your own kitchen! The recipe is below.

-Chase Matecun

Roasted Butternut Squash and Red Onions
Adapted from Yotam Ottolenghi’s Jerusalem

INGREDIENTS
1 large butternut squash cut into 1.5 inch cubes
1 red onion, cut into 1 1/4-inch wedges
1 can of chickpeas, rinsed and drained
3 1/2 Tbsp. olive oil
3 1/2 Tbsp. light tahini paste
1 1/2 Tbsp. lemon juice
2 Tbsp. water
1 small clove garlic, crushed
3 1/2 Tbsp. pine nuts
1 Tbsp. za’atar
1 Tbsp. coarsely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

DIRECTIONS
Preheat the oven to 475 degrees F.
Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, stirring once halfway through, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they will cook faster than the squash and will need to be removed earlier. Remove them from the oven around 25 minutes in and leave to cool.

To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

Place a pan over medium-low heat and add the pine nuts along with, stirring often, until the nuts are golden brown. Be really careful not to burn them! It happens fast! Remove from the heat and transfer the nuts to a bowl.

To serve, spread the vegetables out on a large serving platter, toss with the chickpeas, and drizzle the tahini sauce on top. Sprinkle the pine nuts on top, followed by the za’atar and parsley.