Roasted Butternut Squash and Red Onion with Tahini

large butternut squash, cut into 1/2-inch wedges

large red onions, cut in half, and then cut each half into about 5 wedges

olive oil

Coarse salt and black pepper

tahini paste

lemon juice

water

small garlic clove, crushed

pine nuts (I used pan-toasted sesame seeds instead)

za'atar

roughly chopped parsley