In a hot skillet, toast the garlic with the oil until golden brown. In a dry, hot pan, toast the sesame seeds until light golden brown. Remove both pans from the heat and let their contents cool. Combine all ingredients in a blender and blend until smooth. Let the dressing cool before serving.

Peel the butternut squash until it is completely orange, with no skin or green parts remaining. Cut the squash down to a medium dice, discarding the seeds and skins. Toss the squash with the thyme, garlic cloves, salt, pepper and oil. Roast at 350° for about 30 minutes, just until the squash is tender.

Sauté the onion and banana pepper until translucent. Combine all the ingredients, except the olive oil, in a blender and whip together. Slowly pour in the olive oil while the ingredients are being whipped until fully incorporated.

Mix all the ingredients in a bowl. Place the ingredients on a baking sheet pan lined with parchment paper and nonstick spray. Bake at 300° for 20 minutes, turning and stirring pecans every 6 minutes. Remove from the oven and let cool.

In a large bowl, mix the ingredients with the tahini dressing, roasted butternut squash and candied pecans. Toss lightly. Garnish with the chili pepper chèvre.