-Preheat your oven to 350 degrees.
-Line a baking sheet with parchment paper and set it aside.
-Peel 1 butternut squash and chop into 1.5 inch chunks.
-Melt 3 TBS coconut oil in a small saucepan.
-In a large bowl, toss the squash with the coconut oil.
-Mix in the following spices:
½ tsp ground ginger
1 tsp turmeric
½ tsp cloves
1 tsp sea salt
¼ tsp black pepper
-Pour the squash out onto the lined baking sheet and bake for 20 minutes.
-Remove the squash form the oven and stir.
-Bake for another 10 minutes, or until they are cooked through and slightly crispy.
-To make the sauce:
-Combine the following in a high-powered blender:
1 bunch of flat leaf parsley
1 large clove of garlic, peeled
The juice of 1 lemon
2 TBS tahini
A pinch of sea salt
¾ cup extra virgin olive oil
-Blend until smooth
-Use the sauce to dip your squash, or drizzle it over them after they come out of the oven.