#Thanksgivingcountdownhasbegun. We are 58 days out ladies and gentlemen!

Even though we are in the middle of a heatwave out here in LA – today’s high was 102°F – fall is still underway and this means Thanksgiving is never far from my mind. My kitchen will become a testing ground for all kinds of roasts, stuffings and seasonally-inspired sides. There will be butternut squash, pumpkin, apples and sweet potatoes galore. And even though I will test all kinds of dishes good enough for the feast, I know I will inevitably find myself a little frantic on the big day wondering if the recipe I’ve never before made, the one I decided to try on a whim, will in fact pan out.

There are just too many great recipes out there for one day!

I’m pretty sure my favorite Israeli culinary duo, Yotam Ottolenghi and Sami Tamimi, did not have Thanksgiving in mind when they developed this recipe, but I couldn’t help but see it’s potential as a candidate for the Turkey Day side dish short list.

The recipe as written by the pair and published in Jerusalem called for za’atar where I have substituted oregano and thyme and the addition of lightly toasted pine nuts to the final dish. If you have either on hand, I say go for it.

Roasted Squash & Red Onion with Tahini

1 large butternut squash, peeled and cut into small wedges
2 red onions, peeled and cut into wedges similar in size
3 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3 1/2 tablespoons tahini paste
1 1/2 tablespoons lemon juice
2 tablespoons water
1 small clove garlic, crushed
1 tablespoon chopped parsley
Salt and pepper, to taste

Preheat oven to 475°F.

Put the squash and onion wedges in a large bowl and add oil, oregano, thyme, 1 teaspoon salt and some black pepper. Toss to coat the vegetables. Spread mixture on a baking sheet and roast in the oven for 30 to 40 minutes, until vegetables have taken on some color and are cooked through. The onions may cook a little faster than the squash, so keep en eye on them and remove them from oven sooner if need be. Remove vegetables from oven and leave to cool.

To make the sauce, place tahini in a small bowl with lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more tahini or water, as necessary, to help you get there.

To serve, lay out vegetables on a platter and drizzle with tahini and the top with the chopped parsley.