For the Vegetables

• 2.5 pound butternut squash for 10 servings about 2 medium squash, seeded and cut into 1 x 3 inch wedges
• 2 red onion cut into wedges (each onion into 8ths)
• 6 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt more or less to taste or to dietary preference
• 1/2 teaspoon freshly ground black pepper

For the Tahini Sauce

• 7 tablespoon tahini
• 3 tablespoon fresh lemon juice
• 6 tablespoon water
• 1/4 teaspoon Kosher salt
• 4 clove garlic small, crushed

For Roasting the Nuts

• 7 tablespoon pine nuts
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon Kosher salt

For Serving

• 2 tablespoon za'atar
• 2 tablespoon Italian parsley roughly chopped

• 4 tablespoon extra virgin olive oil
• 1 yellow onion medium, diced
• 2 stalk celery with leaves, diced
• 3 clove garlic chopped
• 8 cup low sodium vegetable stock Such as Pacific Foods brand
• 2 carrot medium, peeled and diced
• 28 ounce canned whole peeled tomatoes chopped with liquid
• 30 ounce canned dark red kidney beans rinsed
• 1 zucchini diced
• 1/3 cup Italian parsley finely chopped
• 3 cup baby spinach packed
• 1/2 teaspoon Kosher salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste

For garnish:

• 1/3 cup fresh basil chiffonade
• 1 cup parmesan cheese grated