Try this light fall recipe, perfect for the season! Recipe is adapted from Ottolenghi.co.uk

1 large butternut squash (around 1.1kg), cut into 2cm x 6cm wedges

2 red onions, cut into 3cm wedges
50ml olive oil
Maldon sea salt and black pepper
3½ tbsp tahini paste
1½ tbsp lemon juice
3 tbsp water
1 small garlic clove, crushed
30g pine nuts
1 tbsp za’atar
1 tbsp roughly chopped parsley

Method

Heat the oven to to 220C/425F/gas mark 7. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well. Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some colour and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.

Put the tahini in a small bowl with the lemon juice, water, garlic and a quarter-teaspoon of salt. Whisk to the consistency of honey, adding more water or tahini as necessary.

Pour the remaining oil into a small frying pan on a medium-low heat. Add the pine nuts and half a teaspoon of salt, cook for two minutes, stirring, until the nuts are golden brown, then tip the nuts and oil into a small bowl.

To serve, spread the vegetables on a platter and drizzle over the sauce. Scatter the pine nuts and oil on top, followed by the za’atar and parsley.