1 butternut squash, peeled and cubed
2 T coconut oil
1 onion (I used a red onion for fabulous color, any onion will work)
2-3 cloves of garlic minced
1/3 cup of pine nuts (you can substitute other nuts if you like)
Parsley or other fresh herbs to garnish if you have on hand
Salt and pepper to taste
Tahini drizzle:
2 T organic tahini
Juice of 1 lemon
1T extra virgin olive oil
1T water (adjust if you like it thinner or thicker)
Salt and pepper to taste
1/2- 1T  Za’atr seasoning (this is avail at most main grocery stores now. If you can’t find it or don’t have any, substitute your favorite herb blend, I have used a simple garlic and herb mix)
Preheat your oven to 425, mix cubed squash, coconut oil, onions, garlic, salt and pepper in a large bowl until coated. Place on a lined sheet pan and roast for about 25-35 minutes.
While the squash is roasting, mix the tahini, lemon, olive oil, salt and pepper together in a small bowl
When the squash is finished roasting, transfer to a large platter and drizzle with the tahini dressing, sprinkle with pine nuts and seasoning, sprinkle with fresh herbs and enjoy!