Roasted Butternut Squash and Red Onions
Website
Source URL: cooking.nytimes.com
Reviews
1 reviews,
average rating 5.0 / 5
★
★
★
★
★
0 found this helpful
Sign in to mark helpful
This Ottolenghi recipe is excellent, and I think I might have reviewed other versions of the recipe that were published elsewhere. This time, I prepared this in my mother's kitchen, for my mother, and omitted the tahini sauce for lack of tahini. It was still good, but I think it would have been better with the sauce. I also substituted pecans for the pine nuts, and that worked just fine.