Roasted butternut squash with tahini sauce

So, browsing the internets, we came across Amateur Gourmet making this. It looked delicious, so, we made it, too. The tahini sauce was a little different than what he'd made, since we didn't have any fresh lemons - we mixed tahini with greek yogurt, ground cumin, cardamom, clove, cinnamon, grains of paradise, and red pepper flakes (we also didn't have any za'atar - we'd had some, but it's long since gone, and we haven't gotten more). The end result was a truly delicious way to eat squash. So good, in fact, that we did it again a few days later.

Here's the original recipe, from Yotam Ottolenghi's cookbook, Jerusalem. This is "the caterer's" that my grandfather goes to in London. I have his book called Ottolenghi, but haven't gotten around to acquiring the other books, yet.

Roasted butternut squash with tahini sauce
Made enough for 5-6 side servings, 4 main servings
1 butternut squash, cut into 3/4 by 2 1/2-inch wedges
1 red onion cut into 1 1/4-inch wedges
olive oil
~1/4C light tahini paste
~1-1/2 tbs lemon juice
~2 tbs water
1 clove garlic, crushed
~1/4C pine nuts
1 tbs za’atar (or mix of cardamom, cumin, pepper, and other middle-eastern-y flavors)
~1/4C coarsely chopped flat leaf parsley
Kosher salt

Preheat the oven to 450F.
Toss the squash and onions with some olive oil and kosher salt. Arrange on a baking sheet, and cook for 30-40min, maybe flipping at the halfway mark if the bottoms are getting too browned. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier.

Toast the pine nuts in a dry small frying pan, no oil needed. This'll take 5 minutes max, make sure you don't burn the nuts!

Mix all the sauce ingredients together, drizzle over the squash and onions on a nice platter. Sprinkle za'atar, nuts and parsley on top. Eat!