Roasted Butternut Squash And Red Onion With Tahini And Za'atar

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1 large butternut squash (2 1/4 lb. in total), cut into 3/4 by 2 1/2-inch wedges

2 red onions, cut into 1 1/4-inch wedges

3 1/2 Tbsp. olive oil

3 1/2 Tbsp. light tahini paste

1 1/2 Tbsp. lemon juice

2 Tbsp. water

1 small clove garlic, crushed

3 1/2 Tbsp. pine nuts

1 Tbsp. za'atar

1 Tbsp. coarsely chopped flat-leaf parsley

Maldon sea salt and freshly ground black pepper

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