Roast Butternut Squash with Whipped Tahini, Pickled Red Onion & Mint - Another Pantry

Ingredients

• 1 butternut squash (around1.2kg), halved, deseeded and cut into rough large chunks
• 3 tablespoons neutral oil (such as groundnut or sunflower)
• 1 red onion, finely sliced
• glug of red wine vinegar
• 200g tahini, or more to taste
• squeeze of lemon juice
• handful of mint leaves
• good-quality olive oil, for drizzling
• sea salt flakes and black pepper