Roasting squash and onion at high heat gives them browned edges and tender centers, while removing the onions early prevents them from burning.

Drizzling an earthy lemon-garlic tahini sauce, rather than mixing it in, prevents the vegetables from tasting chalky.

Adding a final garnish of za’atar and oil-toasted pine nuts adds a fragrant, crisp contrast to the roasted vegetables.

Butternut squash is a staple in my kitchen during fall and winter, but I never stray far from simple roasted cubes or a creamy pureed soup. But after preparing the Roasted Butternut Squash and Red Onion with Tahini and Za’atar in Jerusalem: A Cookbook , I am a total devotee of pairing winter squash with sesame.

Yotam Ottolenghi and Sami Tamimi have you roast the squash and onion in generous chunks in a super hot oven and then let them cool to room temperature.…