Roasted Butternut Squash with Tahini Dressing and Toasted Walnuts

1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Slice butternut squash in half lengthwise and scoop out the seeds.
3. Drizzle the cut sides of the squash with olive oil and season generously with salt, pepper, and garlic powder.
4. Turn the squash halves cut side down on the prepared baking sheet and roast for 30-40 minutes, depending on the size of the squash, until fork-tender.
5. While the squash is roasting, prepare the tahini dressing. In a small bowl, combine tahini, apple cider vinegar, fresh lemon juice (from 1/2 lemon), finely minced shallot, honey, 2 tablespoons of water, and 1/2-3/4 teaspoon of kosher salt. Whisk until well combined. Add more water if needed to thin the dressing to a pourable consistency.
6. For the toasted walnuts: Place raw walnuts on a dry sheet tray and toast in a 350 degree Fahrenheit oven for 5-7 minutes. Watch closely as they can burn easily. Once toasted, chop them.
7. Remove the roasted squash from the oven and transfer to a serving plate.
8. Drizzle generously with the prepared tahini dressing and top with the roasted chopped walnuts and fresh chopped parsley.