1 large butternut pumpkin, cut into wedges
2 red onions, cut into wedges
50ml olive oil
3.5 tbsp light tahini paste
2 tbsp lemon juice
1 garlic clove
30g pine nuts
1 tbsp roughly chopped flat leaf parsley
Salt and pepper for seasoning
Place the pumpkin and onion in a large mixing bowl, add 3 tablespoons of oil, and season with salt and pepper.
Place the pumpkins and onions on a baking tray, skin down, and roast in the oven for 30-40minutes or until the vegetables are cooked through.
Note: Keep an eye on the onions as they might cook faster than the squash and need to be taken out earlier.
To make the dressing, place the tahini in a small bowl with the lemon juice, garlic and 2 tablespoons of water.
Whisk until the sauce is the consistency of honey, adding more water or tahini, if necessary.
Pour the remaining oil into a small frying pan and place on low heat. Add the pine nuts, and cook for a few minutes, (they burn easily so don’t leave them) stirring often, until the nuts are golden brown.
Remove from the heat and transfer to a bowl.
To serve, spread the vegetables on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and parsley on top.