-Preheat your oven to 350 degrees.

-Line a baking sheet with parchment paper and set it aside.

-Peel 1 butternut squash and chop into 1.5 inch chunks.

-Melt 3 TBS coconut oil in a small saucepan.

-In a large bowl, toss the squash with the coconut oil.

-Mix in the following spices:

½ tsp ground ginger

1 tsp turmeric

½ tsp cloves

1 tsp sea salt

¼ tsp black pepper

-Pour the squash out onto the lined baking sheet and bake for 20 minutes.

-Remove the squash form the oven and stir.

-Bake for another 10 minutes, or until they are cooked through and slightly crispy.

-To make the sauce:

-Combine the following in a high-powered blender:

1 bunch of flat leaf parsley

1 large clove of garlic, peeled

The juice of 1 lemon

2 TBS tahini

A pinch of sea salt

¾ cup extra virgin olive oil

-Blend until smooth

-Use the sauce to dip your squash, or drizzle it over them after they come out of the oven.