Preheat the oven to 400 degrees Fahrenheit

On one sheet pan place prepared butternut squash and delicata squash. Season with ½ tsp salt, ¼ tsp pepper and 2 tbsp olive oil. Toss well and spread into a single layer on the sheet pan. Roast for 30 minutes.

On another sheep pan place prepared carrots, Brussels sprouts, beets and whole garlic. Season with remaining ½ tsp salt, ¼ tsp black pepper and 2 tbsp olive oil. Toss well, spread in a single layer and bake for 30 minutes.

Make the finishing sauce by combining the soy sauce and maple syrup in a small bowl. Once the initial 30 minutes of roasting is finished, distribute the maple/soy mix equally between the two sheet pans of veggies. Pour over the veggies and mix with a spatula to ensure even distribution then bake for an additional 10 minutes.

To a high speed blender add tahini, water, lemon, garlic, salt and pure maple syrup. Blend on high until it gets thick and creamy. Check consistency, it will be fluffy and whipped yet still pourable. Add water if needed to achieve consistency desired. As tahini brands vary greatly, add a tbsp more at a time of water if the whipped tahini is too thick.

Pour the whipped tahini onto a large platter or serving bowl and spread with a spatula to cover the plate. Carefully with tongs, arrange the roasted veggies over the bed of whipped tahini. Finish with the roasted garlic by squeezing the roasted cloves from the peel. Then top with a drizzle of maple syrup and fresh ground black pepper. Serve immediately.