butternut squash with tahini dressing

1/2 a large butternut squash
1 tbsp olive oil
1 tsp brown sugar
1/2 tsp of the following: paprika, garlic powder, onion powder, cinnamon, and salt

Preheat the oven to 400F. Peel the butternut squash and cut it into thin slices, then bite-sized wedges. Transfer the butternut squash to a baking sheet. Add olive oil, brown sugar, and spices (paprika, garlic powder, onion powder, cinnamon, and salt). Transfer to the oven and cook for 20-25 minutes, until butternut squash is tender and starting to brown.
While the butternut squash cooks, prep everything else. Make the lemon tahini dressing by adding all the ingredients (tahini, lemon juice, honey, salt, and water) to a bowl. Whisk until smooth. If the mixture is really thick, add more water until it is smooth and creamy.
To make the brown butter hazelnuts, add the butter to a pan over medium heat. Let the butter melt and stir as it starts to bubble, then foams up. Once the foam subsides, you'll be left with butter that is just starting to brown. Turn the heat to low and add the hazelnuts. Stir occasionally and let the hazelnuts cook for 4-5 minutes, until hazelnuts are starting to brown.
To assemble, add the roasted butternut squash to a large plate. Top with tahini dressing, brown butter hazelnuts (including the extra brown butter in the pan!), and herbs. Enjoy!