Roasted Butternut Squash and Leeks with Orange Tahini Sauce & Za’atar Walnuts: A Flavorful Vegetarian Side Dish

Prepare to be amazed by this truly outstanding side dish! Roasted butternut squash and sweet leeks are transformed into an extraordinary culinary experience when drizzled with a vibrant orange tahini sauce and generously finished with buttery toasted walnuts, fresh herbs, and a sprinkle of aromatic za’atar. This recipe promises to elevate any meal, leaving a lasting impression on your taste buds.

This Roasted Butternut Squash and Leeks with Orange Tahini Sauce is undeniably one of the most delightful and delicious side dishes you’ll create all year. Its rich flavors and satisfying textures make it a true showstopper. Seriously, don’t be surprised if it vanishes from the platter in record time – we practically devoured it in seconds!

Beyond its incredible taste, this dish is also visually stunning. The golden hues of caramelized butternut squash and tender leeks, elegantly draped with a creamy, bright orange tahini sauce, and crowned with a vibrant medley of buttery toasted walnuts, fresh chopped herbs, and exotic za’atar, make it a feast for the eyes as well as the palate. In many ways, its balanced profile and healthful ingredients echo the appeal of my popular roasted cauliflower with lemon tahini recipe.

If you’re seeking a genuinely beautiful, flavor-packed, and healthy side dish to grace your holiday table, special occasion gathering, or simply a weeknight dinner, this is the one. Despite its gourmet appearance and complex flavors, this roasted vegetable masterpiece comes together with minimal effort – a true bonus for any busy home cook. It’s a perfect option for anyone looking for vegetarian or vegan-friendly options that are both nourishing and satisfying.

Discover the Versatility of Tahini: The Tahini Table Cookbook

This fantastic roasted butternut squash recipe is a standout creation from the highly acclaimed cookbook, The Tahini Table, by Amy Zitelman. Amy is also the brilliant founder of my absolute go-to tahini brand, Soom Foods, which consistently delivers superior quality and flavor.

If you’ve been following my recipes for a while, you’ll know that tahini is a pantry staple in my kitchen and a frequent star in many of my dishes. I’m genuinely convinced that almost every vegetable – from cauliflower and carrots to eggplant, just to highlight a few of my favorites – reaches new heights of flavor with a generous drizzle of a creamy lemon tahini sauce. It adds a unique depth, a luxurious creaminess, and a delightful punch of savory flavor to a vast array of dishes.

Many people only associate tahini with homemade hummus, but that barely scratches the surface of its incredible culinary potential. *The Tahini Table* cookbook is a testament to this versatility, showcasing over 100 innovative recipes that will open your eyes to the world of tahini beyond dips. Within its pages, you’ll discover everything from savory sauces, rich spreads, and delightful breakfast dishes, to gourmet sandwiches, refreshing salads, and robust main courses. And for those with a sweet tooth, there are even surprising sweets and desserts that incorporate this sesame superfood. It truly is a tahini lover’s dream come true, offering endless inspiration for incorporating this wholesome ingredient into your daily cooking.

Key Ingredients for This Irresistible Roasted Vegetable Dish

Creating this flavorful side dish requires a thoughtful selection of high-quality ingredients. Here’s a breakdown of what you’ll need and why each component is essential:

• BUTTERNUT SQUASH – This vibrant, sweet, and nutty winter squash is the undeniable star of our dish. For optimal caramelization and flavor, peel and carefully slice the squash into even wedges. Arrange them flat-side down on your sheet pan, ensuring good contact with the hot surface. This technique allows the sugars in the squash to caramelize beautifully, yielding a tender interior and slightly crispy edges. Shopping Tip: When selecting butternut squash, I always recommend choosing those with long necks and smaller globe ends. These tend to have fewer seeds, which means less waste and more delicious flesh for your recipe.
• LEEKS – These elegant members of the onion family contribute a nuanced sweetness and mild onion flavor that complements the butternut squash perfectly. We’ll add sliced leek rounds, roughly 1-inch thick, to the sheet pan partway through the squash’s roasting process. Leeks offer a wonderful textural contrast to the soft squash when roasted, becoming tender and subtly sweet. Preparation Tip: Remember to use only the white and light green parts of the leeks; the darker green ends can be tough but are excellent for making homemade vegetable stock. Thoroughly wash the sliced leeks as dirt and grit can often hide between their layers.
• TAHINI PASTE – A cornerstone of Middle Eastern cuisine, tahini paste is made from finely ground, pressed sesame seeds. It boasts a rich, savory, and slightly earthy flavor with a characteristic subtle bitterness that adds complexity. When emulsified with citrus, it transforms into a creamy, luscious sauce. Quality Tip: Ethiopian tahini, such as the renowned Soom brand, is often considered superior for its smooth texture and balanced flavor profile.
• FRESH ORANGE + LEMON JUICE – These citrus juices are whisked into the tahini paste, creating a beautifully balanced and thin sauce ideal for drizzling. The sweet notes of fresh orange juice naturally enhance the inherent sweetness of the roasted butternut squash, while the bright acidity of lemon juice adds a vital punch and cuts through the richness of the tahini, preventing the sauce from being too heavy.
• GARLIC + RED PEPPER FLAKES – These aromatic additions infuse the tahini sauce with layers of flavor. Finely grated or minced garlic provides a foundational savory note, while a pinch of crushed red pepper flakes introduces a subtle, warming heat that awakens the palate without overpowering the delicate flavors of the vegetables and sauce.
• WALNUTS – Toasted walnuts provide a delightful crunch and a buttery, earthy flavor that contrasts wonderfully with the soft vegetables and creamy sauce. They are gently toasted in a small amount of olive oil until fragrant and slightly darkened, then combined with fresh herbs and za’atar to create an irresistibly herbaceous and textural topping. These healthy nuts also add essential omega-3 fatty acids and protein.
• FLAT LEAF PARSLEY – Fresh, vibrant flat-leaf parsley is chopped and added at the end, not just for its appealing bright green color, but also for its clean, herbaceous notes that cut through the richness and add an invigorating freshness to the assembled dish.
• ZA’ATAR – This iconic Middle Eastern spice blend is a game-changer for this recipe. It typically includes dried thyme, oregano, marjoram, toasted sesame seeds, and sumac. Za’atar offers a wonderfully complex flavor profile – a blend of toasty, herbaceous, and slightly tangy notes. It’s incredibly versatile and quickly becoming one of my go-to seasonings for adding depth and authenticity to various dishes.

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How to Make Roasted Butternut Squash and Leeks with Orange Tahini Sauce

This recipe is straightforward, designed to bring out the best flavors with minimal fuss. Follow these simple steps for a truly delicious result:

1. **Preheat Your Oven:** Begin by preheating your oven to 475°F (246°C). Ensure an oven rack is placed in the center position for even cooking. A high heat is crucial for achieving that beautiful caramelization on the squash.
2. **Roast the Vegetables:** On a large sheet pan, toss the butternut squash wedges with 2 tablespoons of extra virgin olive oil, ensuring each piece is lightly coated. Spread them in a single layer, ideally with the cut sides facing down to maximize browning. Roast for about 15 minutes, or until the squash begins to turn golden brown and slightly tender. Next, add the prepared leeks to the pan, tossing them with 1 tablespoon of the remaining olive oil. Continue to roast for another 15 minutes, or until the squash is easily pierced with a knife and the leeks are tender and slightly softened.
3. **Prepare the Orange Tahini Sauce:** While the vegetables are roasting, prepare the vibrant tahini sauce. In a small bowl, whisk together the tahini paste, fresh orange juice, and fresh lemon juice until smooth. Gradually add the water, one tablespoon at a time, whisking continuously until the mixture reaches the consistency of a thin, pourable cream sauce. Season the sauce with the minced garlic, kosher salt, and crushed red pepper flakes, adjusting to your taste preferences.
4. **Toast the Za’atar Walnuts:** In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped walnuts and stir frequently. Cook for 3-5 minutes, or until they darken slightly and release a wonderfully toasty aroma. Immediately scrape the toasted walnuts into a clean bowl to prevent them from burning. Allow them to cool for a few minutes, then toss them with the chopped fresh parsley and the za’atar spice blend. This creates a fragrant, crunchy topping.
5. **Assemble and Serve:** Once the roasted vegetables are perfectly tender and caramelized, carefully transfer them to a beautiful serving platter. Season generously with flaky sea salt and freshly ground black pepper to enhance their natural flavors. Drizzle the creamy orange tahini sauce over the roasted butternut squash and leeks, ensuring every piece gets some of that delightful coating. Finish by scattering the aromatic walnut and za’atar mixture evenly over the top. Serve this exquisite side dish immediately and enjoy!

How to Prep This Dish Ahead: Make-Ahead Tips for Easy Entertaining

This roasted butternut squash and leeks dish is fantastic for meal prepping or when you need to get ahead for entertaining. Here’s how you can prepare components in advance:

• **Roast the Vegetables:** The butternut squash and leeks can be roasted completely ahead of time. Once cooled, store them in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, gently rewarm them in the microwave until heated through, or for a crispier texture, spread them on a baking sheet and rewarm in a 350°F (175°C) oven for about 10-15 minutes.
• **Prepare the Tahini Sauce:** The orange tahini sauce can also be made a day or two in advance. Store it in a small, airtight container in the refrigerator. Tahini-based sauces tend to thicken when chilled, so if necessary, add a splash of water and whisk well just before serving to achieve the desired thin cream sauce consistency.
• **Walnut Herb Topping:** For the best texture and flavor, prepare the walnut herb topping (toasting walnuts, tossing with parsley and za’atar) just before you plan to serve the dish. This ensures the walnuts remain crunchy and the herbs are fresh and vibrant.

Assemble all the components right before serving for the freshest and most appealing presentation.

How to Serve This Versatile Side Dish

While this roasted butternut squash and leeks recipe truly shines as a standalone side dish, its versatility allows for many delicious serving options:

• **As a Hearty Side:** It pairs beautifully with a wide range of main courses, from roasted meats like a simple spatchcock chicken, succulent lamb, or flaky pan-seared fish.
• **Make it a Main:** To transform it into a more substantial vegetarian or vegan main course, serve the roasted vegetables and sauce over a bed of cooked grains such as fluffy quinoa, chewy farro, or nutty couscous. This adds protein and fiber for a complete and satisfying meal.
• **Salad Topper:** It can even be served cold or at room temperature, making it a wonderful addition to a grain bowl or a warm winter salad.
• **For Entertaining:** Being naturally gluten-free, vegetarian, vegan, and dairy-free, this dish is an absolute crowd-pleaser and a perfect choice for entertaining guests with varying dietary preferences. Its elegance and robust flavors will impress everyone at your table.

I received a complimentary copy of The Tahini Table; however, I was not obligated to share a recipe or review. All opinions expressed are entirely my own and reflect my genuine love for this dish and the cookbook.