Ottolenghi Butternut Squash Salad Recipe with Bulgur and Tahini Dressing

For The Vegetables:

• 2 lbs large butternut squash peeled and cut into cubes
• 2 medium-size red onions peeled and cut into wedges
• 3 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoom black pepper

For The Tahini Dressing:

• 3 tablespoon tahini paste shake well before use
• 2 tablespoons lemon juice freshly squeezed
• 2 garlic cloves pressed through a garlic press or minced
• 1 tablespoon water

For The Salad:

• 2 tablespoon pine nuts toasted
• 1 tablespoon za’atar *
• 1 tablespoon Italian parsley chopped
• 1 cup cooked bulgur
• Sea salt and freshly ground black pepper