2 Kabocha squashes

1 1/2 red onions, cut into wedges

2 Tbsp. coconut oil

3 Tbsp. light tahini paste

1 1/2 Tbsp. lemon juice

2 Tbsp. water

1 small clove garlic, crushed

2 1/2 Tbsp. pine nuts

1/4 tsp oregano

1/4 tsp thyme

1/4 tsp paprika

1 Tbsp. coarsely chopped flat-leaf parsley

sea salt and freshly ground black pepper


Preheat the oven to 400 degrees F.

Cut the squash into large chunks. Careful cutting this particular squash, it’s pretty dense and hard. Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet lined with foil 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 and soft to the touch. 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.

Sauce: Mix tahini, lemon, water, garlic, and salt

whisk until consistency is like a syrup.Shouldn’t be too runny or too thick.

Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat.
To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by thyme, oregano, paprika and parsley.