"Roasted butternut, crispy sage, toasted chickpeas, creamy vegan maple tahini drizzle. Who else is getting ready for a crisp. Fall weekend in the kitchen?"
Roasted Butternut Squash with Maple Tahini Dressing
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Prep time: 10mins
Cook time: 1hr
Serves or Makes: 6-8
Recipe Card
ingredients
- 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.