1 large butternut squash, peeled and sliced (discards seeds and pulp)

2 red onions, cut into wedges

3 tablespoons olive oil

3 1/2 tablespoons light tahini paste

1 1/2 tablespoons lemon juice

2 tablespoons water

1 small clove garlic, crushed

1 tablespoon za’atar spice

1 tablespoon coarsely chopped parsley (optional)

Sea salt and freshly ground black pepper

Preheat oven to 350 degrees. Toss squash and onion in a bowl with olive oil, 1 teaspoon sea salt and some black pepper. Spread on a baking sheet and roast for 30 to 40 minutes, until the vegetables have taken on some color and are fully cooked.

For the sauce, whisk the tahini, lemon juice, water, garlic and teaspoon of salt until you have a liquid the consistency of honey. Add more water or tahini as necessary.

To serve, spread the vegetables on a serving platter and drizzle with the tahini sauce.

This is a heart-healthy, vegetarian-friendly recipe. Butternut squash is also high in insoluble fiber, which helps control blood sugar to promote fullness and regulate blood sugar.

Tahini-based sauce, made from sesame seeds, is rich in heart-healthy monounsaturated and polyunsaturated fats. The olive oil, which is used to roast the squash, contains omega-3 fatty acids to reduce inflammation and improve cholesterol.