Roasted Kabocha Squash and White Bean 'Gigantes' Skillet with Toasted Za'atar and Tahini

Soak white beans overnight, then simmer in water until tender, about 45 minutes. Drain and set aside.

Preheat your oven to 400 deg F (200 deg C). Toss the cubed kabocha squash with a touch of oil, salt, and pepper on a baking sheet. Roast until tender and edges are caramelized, about 25 minutes.

While the squash roasts, cook bulgur in double its volume of water until fluffy, about 12 minutes.

In a heavy-bottomed skillet, sauté minced garlic and grape tomatoes over medium heat until the tomatoes burst and release their juices.

Fold in the cooked white beans and roasted squash to the skillet, heating through until the flavors meld into a rich, rustic ragu.

Whisk tahini with a splash of warm water and lemon juice until smooth and pourable.

Plate the warm bean and squash mixture over the fluffy bulgur. Drizzle generously with the tahini sauce and scatter the za'atar over the top. Serve immediately while fragrant.