2 medium acorn squash (or 1 large butternut squash)
2 onions, cut into 1 inch wedges (we used a mix of sweet onion and red onion)
3 tbsp, plus 1 tsp evoo (separated)
3 tbsp tahini paste
1 1/2 tbsp lemon juice
2 tbsp water
1 small clove garlic, crushed
1/4 cup pistachios (original recipe called for pine nuts but we were out)
1 tbsp za'atar
1 tbsp flat-leaf parsley, coarsely chopped
Preheat the oven to 475 degrees F.
Put the squash and onion in a large mixing bowl, add 3 tablespoons evoo, 1 tsp salt, and some black pepper. Toss well. Spread on a rimmed 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 might need to be removed earlier (we should definitely have removed ours after 25-30 minutes). Remove from the oven and leave to cool. To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 tsp salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary. Season to taste with additional salt or lemon juice (if desired).
Pour the remaining 1 1/2 tsp oil into a small frying pan and place over medium-low heat. Add the pistachios along with 1/2 tsp salt and cook for 2 minutes, stirring often, until the nuts are golden brown and fragrant. Remove from the heat and 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 the tahini mixture. Sprinkle the nuts and their oil on top, followed by the za'atar and parsley.