Roasted Butternut Squash with Maple Tahini Dressing
"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

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


  • 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


  • 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.