Use any squash or hearty vegetable for this dish, including pumpkin, turnips, or beets.
1 large butternut squash, cut in half, and then into 1-inch wedges.
1 medium red onion, cut into thin wedges.
3 TBL olive oil
3 TBL tahini
1-2 TBL lemon juice
2 TBL water or as needed
1 garlic clove crushed
3 TBL pine nuts toasted
1 TBL sumac
1 TBL chopped parsley
Preheat oven to 425 F
Put squash and onion in bowl, add olive oil, season with salt and pepper. Mix well.
Spread vegetables on a baking sheet and roast for 30-40 minutes until squash is cooked through.
Make the sauce: mix tahini, lemon juice, water, garlic, salt, and whisk until it is the consistency of honey. Add more water if necessary.
Serve vegetables, drizzle with tahini sauce, pine nuts, sumac and parsley.