- 2 butternut squash
- 2 tbsp olive oil
- 5 sprigs sage
- 1/2 cup canned chickpeas
- 4 tbsp tahini
- 1 tbsp maple syrup
- 2 tbsp lemon juice
- Salt and pepper, to taste
Preheat the oven 375℉ and line a pan with parchment paper.
Slice squash in half lengthwise. Place the squash onto the prepared pan and top with thyme and chickpeas. Drizzle with olive oil, salt, and pepper. Bake for 45-60 minutes or until cooked through.
To make the dressing, whisk together the tahini, maple syrup, lemon juice, salt and pepper. Add 1 to 2 tbsp cold water to loosen the dressing.
Drizzle the tahini dressing over the cooked squash.