This pumpkin/squash recipe had been created for a quick and easy side dish to a fish recipe (Teriyaki Salmon Strips). The mixture of origin of both dishes (teriyaki/Japan and Za’atar/Arab) did not appear as a contrast but they completed each other perfectly. To the same meal I also added an Indian spice rice as side dish and all three made a perfect team.
The butternut recipe resulted more than delicious and I was lucky that the butternut was not watery and the preparation did not soak water and I confess that I don’t know if I was simply lucky or if the butternuts are perfect for this kind of cooking method.
I will make this again as this was perfect light side dish full of flavor and texture!
Oven Roasted Butternut with Za’atar
- 500 g (or about this quantity) of butternut
- 2 tablespoons olive oil
- 1 tablespoon white balsamic vinegar
- 1 tablespoon za’tar spice mix (you can also mix 2 teaspoons sesame seeds, 1/2 salt, 1/2 teaspoon thyme and 1/2 teaspoon sumac), quantity to taste
- Preheat the oven to 250°C/ 485°F.
- Peel and slice the butternut in 6-8 mm (1/4 inch) slices.
- In a big bowl combine butternut with olive oil and vinegar. Toss well.
- Sprinkle za’atar and toss well again.
- Arrange butternut slices overlapping them partially (see picture) and using a spatula spread the rest of the spices mixture from the bowl over the slices.
- Bake at 250°C/ 485°F for about 20 minutes until tender and just done (not mush!).