1. Preheat the oven to 475F

2. To make za'atar:

3. Cut the squash into 3/4 by 2 1/2 inch wedges. Cut the onions into 1 1/4 inch wedges. Crush the garlic. Coarsely chop the parsley.

4. Put the squash and onion in a large mixing bowl, add most of the oil, several pinches of salt, and some 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.

5. To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and a pinch of salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

6. Pour the remaining oil into a frying pan and place over medium-low heat. Add the pine nuts along with a pinch of salt and cook for 2 minutes, stirring often, until the nuts are golden brown. THEY ARE VERY EASY TO BURN, SO BE CAREFUL. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

7. Serve with the tahini sauce, za'atar, parsley, and pine nuts/their oil next to the vegetables