I have had this recipe sitting as a "draft" for months now, and just today (thank you Emily!) a friend posted it on Facebook. No idea what I've been waiting for! This may sound like a mildly heavy vegan dish for spring temperatures, but it is so delicious, it's worth feeling a bit full. Pair it with an arugula salad or a bed of mixed greens, and even a crisp white wine if you enjoy that sort of thing.1 large butternut squash, cut into large bite-sized chunks2 red onions, cut into wedges
5 TSBP olive oil
Sea salt and black pepper
3½ tbsp tahini paste
1½ tbsp lemon juice
3 tbsp water
1 small garlic clove, crushed
1 TBSP
1 tbsp za'atar
1 tbsp roughly chopped parsley
