From the cookbook Jerusalem, Roasted Butternut Squash with Tahini and Za'atar is a new staple in my kitchen. You may as well go ahead and double -- or triple -- this recipe because you won't be able to put your fork down once you dive in. If you can't find Za'atar in your local supermarket,
Preheat the oven to 475°F. Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, season with sea salt and black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.
Pour the remaining teaspoon of oil into a small frying pan and place over medium-low heat. Add the pine nuts, sprinkle with salt, and cook for 2 minutes, stirring often, until the nuts are golden brown. Transfer the nuts and oil to a small bowl to stop the cooking.
To serve, spread the vegetables out on a large serving platter and drizzle with tahini sauce. Sprinkle on the pine nuts, za’atar and parsley.