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

• 2 pound green bean
• 2 tablespoon avocado oil or coconut oil
• 9 clove garlic crushed
• 4 tablespoon low-sodium soy sauce or 4 tablespoon of coconut aminos
• 1/3 teaspoon Kosher salt adjust to taste
• 1/4 teaspoon freshly ground black pepper more or less to taste
• 1/2 cup pecans or walnuts