Roast Butternut Squash and Red Onion with Tahini and Za\'atar

-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

-Toss well.

-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