Roasted Butternut Squash with Tahini and Za’atar | Christopher Kimball’s Milk Street | Recipes, TV a

Ingredients

• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon honey
• Kosher salt and ground black pepper
• 2 pound butternut squash, peeled, quartered lengthwise, seeded and cut crosswise ¾-inch thick
• 1 medium red onion, root end intact, cut into 1-inch wedges
• 2 tablespoons tahini
• 4 teaspoons lemon juice
• 1 medium garlic clove, finely grated
• 1 teaspoon za’atar
• ¼ cup lightly packed fresh flat-leaf parsley, roughly chopped, or lightly packed fresh basil, cut into thin ribbons