Butternut squash and red onions with Za'atar and tahini sauce

This is an adaptation of an Ottolenghi recipe which I make quite often, because it is easy and it has the right balance of sweetness and freshness. Although the white tarator sauce from the original version has been quite successful each time I prepared this meal, last time I used a variation with some additional soy yoghurt which I had made for another recipe and I was surprised to find that is suited this dish even better. Because I sometimes am a lazy cook, I change cooking times and dice vegetables in smaller pieces to speeden up the process. In the original recipe, the butternut squash was meant to be cut in wedges and roasted at 220 degrees Celsius, which would mean the onions would have to be removed earlier. Too much trouble for me! My pumpkin was diced in 2cm cubes and the onions in big wedges, everything roasted at 200 degrees Celsius for 30 minutes. No burning of the onions and perfectly soft squash! Ingredients, serves 2-3 - 1 small butternut squash, washed, seeds removed and cut in 2 cm pieces - 2-3 red onions, cut in 4 wedges - extra vergine olive oil - 1 big tbsp of pine nuts - a small bunch of flat leaved parsley, chopped - Za'atar, to taste - salt and black pepper For the sauce: - 100g yoghurt (I used soy, because of my sensitivity to dairy products) - 3-4 tbsp of tahini - juice of 1/2 lemon - 1 garlic clove, crushed - salt, to taste Preheat the oven at 200 degrees Celsius. Put the squash and onions in an oven dish with a couple of spoons of olive oil, salt and black pepper and toss. Put it in the oven for about 30 minutes. After 25 minutes I noticed the squash was soft, but didn't have that little crunchiness I like it to have, so I turned on the fan setting for 5 minutes. If you don't have a fan oven, you could also switch to the grill setting. While the vegetables are in the oven, make the sauce. Put all the ingredients in a blender or use a whisk to make a smooth sauce. If it is too thick, you could either add some water or some more lemon juice if you like it sour. Transfer the roasted squash and onion to a serving dish and sprinkle with Za'atar, parsley and pine nuts. Drizzle some of the sauce over the dish and serve the rest in a separate bowl. Enjoy! Usually my boyfriend and I eat this as a main course, but it would also be perfect as a colourful side dish.