Roasted Butternut Squash with Maple Tahini Dressing by seedandmill | Quick & Easy Recipe | The Feedfeed
Roasted Butternut Squash with Maple Tahini Dressing
(33)
"Roasted butternut, crispy sage, toasted chickpeas, creamy vegan maple tahini drizzle. Who else is getting ready for a crisp. Fall weekend in the kitchen?"
-- @seedandmill


Recipe Intro From seedandmill

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Details

Prep time 10mins
Cook time 1hr
Serves or Makes: 6-8

Recipe

  • 2 butternut squash
  • 2 tablespoon olive oil
  • 5 sprigs sage
  • 1/ 2 cup canned chickpeas
  • 4 tablespoon tahini
  • 1 tablespoon maple syrup
  • 2 tablespoon lemon juice
  • Salt and pepper, to taste

Method

  • Step 1

    Preheat the oven 375℉ and line a pan with parchment paper.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Drizzle the tahini dressing over the cooked squash.