While it is getting up to temp, whisk together harissa, red wine vinegar, and olive oil in a small bowl. Drizzle mixture over your vegetables and stir to evenly coat.
Throw veg onto a baking sheet and roast for 35 minutes.
While the veg is roasting, drain, rinse, and blot dry a can of garbanzo beans. Toss with salt, pepper, and cumin. Scatter beans over roasting vegetables once they have 20 minutes left.
Now whisk together tahini, water, and lemon juice. Once veg is done roasting (butternut squash should be easily pierced with a fork), serve with leftover rice, couscous or just eat as is- but whatever you decide- don't forget to top with the tahini dressing.