1. Preheat oven to 425. Toss squash and garlic cloves on a large sheet tray with the oil. Season with salt and pepper. Roast 20-25 minutes or until soft and browned in spots.
2. Let cool 5 minutes and then transfer to food processor along with the tahini. Drizzle in a little bit of stock at a time and pulse until you have a smooth consistency to your liking.  Season to taste with more salt and pepper. Alternately, for a thicker and more rustic purée, transfer squash to a bowl, add the tahini and mash with a fork or potato masher until well combined. Thin out with some stock if needed.
3. Season with salt and pepper.

Recipe by Austin Racine & Maura Martin of Mo’s Lunch.