{"id":10173,"date":"2012-12-30T14:14:00","date_gmt":"2012-12-30T22:14:00","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=10173"},"modified":"2017-10-02T07:42:47","modified_gmt":"2017-10-02T14:42:47","slug":"cooking-from-jerusalem-roasted-butternut-red-onion-w-tahini-zaatar","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/cooking-from-jerusalem-roasted-butternut-red-onion-w-tahini-zaatar\/","title":{"rendered":"Cooking from ‘Jerusalem’: Roasted Butternut & Red Onion w\/ Tahini & Za’atar"},"content":{"rendered":"

\u00a0<\/em><\/p>\n

\"ottolenghi<\/a><\/p>\n

After one last sip of champagne, we\u2019re collectively about to lay down the cheesy appetizers and cookies that sustained us through December and trade them in for big bowls of salad, platefuls of roasted vegetables and after work trips to the gym.\u00a0 If that transition seems tough, there\u2019s hardly a book better than\u00a0Yotam Ottolenghi and Sami Tamimi\u2019s Jerusalem<\/a>\u00a0\"\"to inspire you. Currently ranked #57 on Amazon\u2019s bestseller list, it\u2019s clearly a book a lot of us got for Christmas and Hanukkah.<\/p>\n

Everything<\/em>, and I mean\u00a0everything, in this book looks fantastic.\u00a0 Even vegetables I don\u2019t usually care much for, like eggplant and okra, are enticingly photographed.\u00a0 Not knowing where exactly to start, I took Emmy\u2019s (of Emmy Cooks<\/a>) advice and started with the roasted butternut squash and red onion<\/a> with tahini and za\u2019atar. Spoiler alert: It\u2019s DELICIOUS.<\/p>\n

\u00a0Not only is this butternut dish delicious, it\u2019s dead simple. Crank up the oven to 475 and 30-40 minutes later you have a pile of tender, intensely flavored butternut squash and onions\u2026.which you then arrange on a platter, dress with a little tahini dressing and sprinkle on some za\u2019atar and toasted pinenuts. That\u2019s it.<\/p>\n

For a light dinner, we had it alongside some quinoa tabbouleh w\/ chickpeas. Protein, veggies and no animal fats.\u00a0 These new year\u2019s, um, action items aren\u2019t gonna be so tough after all. (I don’t make resolutions, so we won’t use that word).<\/p>\n

\"ottolenghi<\/a><\/p>\n

Incidentally, the book isn\u2019t vegetarian \u2013 it has meat and fish sections, as well as \u00a0beans and grains, savory pastries and desserts. \u00a0But the vegetables chapter is what captured my attention first, particularly since I\u2019m cutting back some on meat. With Ottolenghi\u2019s previous book, Plenty, I find myself looking to it for inspiration, but not often cooking directly from it.\u00a0 I can already tell that won\u2019t be the case with Jerusalem.\u00a0 I\u2019ve already picked up the ingredients for both the Roasted Chicken with Clementines and Fennel as well as the Barley Risotto with Marinated Feta.<\/p>\n

If you\u2019re interested, Carol Sacks of in medias recipe<\/a> has been cooking from the book over the last few weeks, sharing her results on Twitter (@casacks) and with the LA Times #weekendeats crew on Monday mornings.<\/p>\n

RECIPE: Roasted Butternut Squash and Red Onion with Tahini and Za’atar<\/a><\/p>

<\/div>
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\u00a0 After one last sip of champagne, we\u2019re collectively about to lay down the cheesy appetizers and cookies that sustained us through December and trade them in for big bowls of salad, platefuls of roasted vegetables and after work trips to the gym.\u00a0 If that transition seems tough, there\u2019s hardly a book better than\u00a0Yotam Ottolenghi…<\/p>\n","protected":false},"author":2,"featured_media":10179,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[149,57,35],"tags":[616,652,651,650,261,208,84],"class_list":["post-10173","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-book-reviews","category-main-course","category-recipes","tag-butternut-squash","tag-israel","tag-jerusalem","tag-onion","tag-vegan","tag-vegetables","tag-vegetarian"],"yoast_head":"\nCooking from 'Jerusalem': Roasted Butternut & Red Onion w\/ Tahini & Za'atar - DailyWaffle<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Michelle\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/dailywaffle.com\/stage1\/cooking-from-jerusalem-roasted-butternut-red-onion-w-tahini-zaatar\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/dailywaffle.com\/stage1\/cooking-from-jerusalem-roasted-butternut-red-onion-w-tahini-zaatar\/\"},\"author\":{\"name\":\"Michelle\",\"@id\":\"https:\/\/dailywaffle.com\/stage1\/#\/schema\/person\/699f5bbc3243018b1b4177972fd4c932\"},\"headline\":\"Cooking from ‘Jerusalem’: Roasted Butternut & Red Onion w\/ Tahini & Za’atar\",\"datePublished\":\"2012-12-30T22:14:00+00:00\",\"dateModified\":\"2017-10-02T14:42:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/dailywaffle.com\/stage1\/cooking-from-jerusalem-roasted-butternut-red-onion-w-tahini-zaatar\/\"},\"wordCount\":408,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/dailywaffle.com\/stage1\/#organization\"},\"image\":{\"@id\":\"https:\/\/dailywaffle.com\/stage1\/cooking-from-jerusalem-roasted-butternut-red-onion-w-tahini-zaatar\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2012\/12\/ottolenghi-jerusalem-butternut-onion2.jpg\",\"keywords\":[\"butternut squash\",\"Israel\",\"Jerusalem\",\"onion\",\"vegan\",\"vegetables\",\"vegetarian\"],\"articleSection\":[\"Book Reviews\",\"Main Course\",\"Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/dailywaffle.com\/stage1\/cooking-from-jerusalem-roasted-butternut-red-onion-w-tahini-zaatar\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/dailywaffle.com\/stage1\/cooking-from-jerusalem-roasted-butternut-red-onion-w-tahini-zaatar\/\",\"url\":\"https:\/\/dailywaffle.com\/stage1\/cooking-from-jerusalem-roasted-butternut-red-onion-w-tahini-zaatar\/\",\"name\":\"Cooking from 'Jerusalem': Roasted Butternut & Red Onion w\/ Tahini & Za'atar - 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