When I was growing up, our holidays were big, bright, and festive. My mother was one of eight, and all of her brothers and sisters, and their many children, would gather at my aunt’s home in Brooklyn. I have 24 first cousins, so you can imagine what a ruckus it was. Some of them have moved away to other states, but most live within the tristate area, and we try to see each other, or at least keep in touch, on a regular basis. With our immediate families growing, having them all for the holidays would be impossible, although our kids would love it if we could.

During the holidays with all of my family, the women would be in the kitchen to help with the cooking. My mother’s family was a loud crowd, and instead of helping, I would slip somewhere quieter, or help to set the table. A loud kitchen was not for me, nor did I have one bit of interest in learning to cook– I was far too much of an independent spirit for that. 

After the meal came the clean-up. My mother taught us how to keep up with the dishes, washing and drying them before the next course was served. This was one chore she insisted that we learned, and to this day, I follow her instructions to the letter. We were not allowed to go to sleep until everything was washed, dried, and put away. The house had to look as if no one had ever been there. This helped tremendously when I first started having dinner parties, because I had the whole night down to a science. I only wish that I had made sure to spend more time in the kitchen, learning the secrets of the women in my family.

Now of course, I have my own repertoire of recipes.  I know my mom would be proud of me for this collection, but I think her greatest joy would come from watching me carry out all the lessons she taught me.  Her efficiency helped me look like I knew what I was doing, even as I struggled through food prep and cleanup for my friends.  The tidiness that she instilled is absolutely crucial (though less so this year) for hosting parties, and I am lucky to have learned from such a graceful hostess.  I am thankful for the lessons my mom taught us, and I like to think she is with us every year smiling proudly at the family she raised.

This is one recipe you are going to love. The butternut squash combines perfectly with the red onion, which gives off a little heat and tang at the same time. The grapes add a sweet flavor and texture. The nuts also add delicious crunchy goodness. All of this amazing flavor is topped with a tangy, yet savory tahini sauce that makes this incredible side dish perfection.  The ingredients sound a little strange together, but please give it a try, and I promise you won’t be disappointed.

This recipe is closely adapted from New York Times Cooking and will serve 4 to 6 people who will love this fresh take on a classic fall dish

Ingredients for Roasted Butternut Squash and Red Onions:

About 1/2 cup olive oil, plus extra for pans
3 large red onions, thinly sliced
3/4 cup seedless red grapes
Coarse salt and black pepper
1 large butternut squash cut into 1/2-inch wedges, peeled 
⅓ cup toasted pine nuts or shelled green pistachio nuts (optional)
2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish

For the Tahini sauce:

¼ cup tahini paste
2 tablespoons lemon juice
1 small clove garlic, crushed

Heat oven to 475 degrees.

Line two sheet pans with parchment paper.

Thinly slice onions.

Cut grapes in half.

Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.

Put the squash in a large mixing bowl.

Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat.

Spread on a baking sheet.

Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through.

Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.

If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat.

Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty.

Immediately remove from the heat and dump onto a cutting board to stop the cooking.

If using pistachios, chop coarsely when cool enough to handle.

To make tahini sauce, place tahini in a bowl.

Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt.

Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.

When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)

To serve, combine vegetables on a large serving platter.

If using tahini sauce, drizzle on top.

Sprinkle herbs and, if using, nuts on top and serve.

It’s that simple!