-Heat your oven to 400 degrees.
-Peel a butternut squash, take out the seeds and cut into 1.5 inch chunks.
-Cut 2 red onions into wedges.
-Put the squash and onions in a large bowl and add the following:
3 TBS olive oil
½ tsp sea salt
Some black pepper
-Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some color and are cooked through.
-Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier.
-Remove from the oven and leave to cool.
-Put the following in a small bowl and whisk together:
3½ TBS tahini paste
1½ TBS lemon juice
3 TBS water
¼ tsp sea salt
1 small garlic clove, crushed
-Whisk to the consistency of honey, adding more water or tahini as necessary.
-Pour 1 TBS olive oil into a small frying pan on a medium-low heat.
-Add ¼ cup pine nuts and ¼ tsp of sea salt, cook for two minutes, stirring, until the nuts are golden brown.
-Then tip the nuts and oil into a small bowl.
-To serve, spread the vegetables on a platter and drizzle over the sauce.
-Scatter the pine nuts and oil on top, followed by the following:
1 TBS za'atar
1 TBS finely chopped parsley