To roast the vegetables: Pre-heat the oven to 475 Degrees F.
Place butternut squash and red onion wedges in a large bowl. Drizzle it with olive oil. Sprinkle it with 1-teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss well, making sure that all vegetables are coated with olive oil and seasoning.
Transfer it to a baking sheet lined with parchment paper. Spread them evenly skin side facing down.
Roast in the oven for 30-35 minutes. Keep a close eye on it as onions may roast before butternut squash. That being said, I allowed my onions burn just a little bit for them to give a caramelized flavor to my salad.
Take it out of the oven and set aside to cool.
To make the dressing: Whisk tahini paste, lemon juice, garlic, and water in a small bowl.
To assemble the salad: Once vegetables are cooled down, place them in a large salad bowl. Add the bulgur and gently stir.
Drizzle with the dressing over the salad. Give it a very gentle stir. Sprinkle it with za’atar, toasted pine nuts, and chopped parsley. Taste for seasoning and if necessary, add more.
Serve it immediately in individual plates.