This Maple Roasted Squash with Tahini Yogurt Dressing makes a perfect weeknight dinner or Thanksgiving side dish. The squash caramelizes and is topped with a thick and creamy tahini yogurt dressing topped with pepitas and pomegranate seeds. You’ll be going back for seconds!
Thanksgiving is just around the corner (haven’t you heard?!) and just like every other food blogger on the internet, I am preparing by sharing all the Thanksgiving recipes. Although to be fair, I’m not much of a food blogger anymore, but what can I say? Ya girl loves food…and Thanksgiving.
This year, like most years, I have a lot to be thankful for, but something feels especially important about 2018. This was the year I got married, became a yoga teacher, ran my first retreat and also, unfortunately, lost my father-in-law. It’s been a year of up-and-downs and while I’ve definitely found myself wishing this year to be done, I can also recognize the growth and shifts that have happened in my life as a result of these experiences. And FTR growth = positive in my books.
One thing I’m feeling especially grateful for this year is this space. The Healthy Maven was never supposed to be my job. It was never supposed to reach and touch as many people as it does. It was never supposed to have a team, or clients or pay my bills. It was simply supposed to be a place where I could express myself and share my health journey.
Well if I’ve learned anything along the way, it’s that “supposed tos” and “shoulds” will just laugh in your face if you believe them. Life has no agenda, other than to start and to end. Everything that happens in between is up to you and your willingness to trust that everything will workout in the end. So while I never in a million years expected to still be here, writing The Healthy Maven and calling it my career, I honestly believe it was meant to be this way for a reason.
I’m not going to lie, there have been difficulties this year, but knowing I had you guys to lean on has been everything. Whether I’m talking about my mental health struggles, the challenges of leading a more sustainable lifestyle or just everyday WTF moments, I’ve always been about to count on you to lift me up. And on days when I didn’t have the strength or the will-power to communicate how I was feeling, you trusted that I would in due time.
You support the brands that I absolutely adore (like Stonyfield!) and understand that in order for me to continue to bring you content it requires me to do posts like these in partnership with brands I love. You make the recipes we share – you should probably make this Maple Roasted Squash with Tahini Yogurt Dressing just FYI- and you go out and buy the brands we support.
You tell me how things you’ve learned here on the blog, or the podcast or on social media have inspired change in your life. In the process, you’ve inspired change in me.
Before I get all sob story on here I did want to take a second to thank Stonyfield for not only sponsoring this post but also for being an incredible sponsor of THM this year. While our relationship certainly is not done (the number of yogurt containers in my fridge is clear evidence of that!), they have and continue to be a source of knowledge for me. Whether it’s bringing their co-founder Gary on the podcast, touring organic farms with their team or getting to create delicious recipes with their yogurt, Stonyfield is a company that I don’t just believe in, it’s one that I truly love.
The other day I received a very kind email from a THM reader talking about how our posts here on the blog have inspired her to reach for more organic food. I decided to pass on the love by sharing how much Stonyfield has inspired me to lead a more sustainable lifestyle. And now, I pass that torch to you.
This holiday season, reach out to someone who has impacted you and pass on a compliment. No need for a response, just know that you are putting good out into the world and that is above and beyond. Or better yet, make someone this Maple Roasted Squash with Tahini Yogurt Dressing. Food = love in my books and trust me, there’s a whole lot of love in this dish!Print
Maple Roasted Squash with Tahini Yogurt Dressing
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
For the squash:
- 4 lbs mixed winter squash (delicata and acorn work best, but any winter squash will work. Just make sure to remove the skin if necessary)
- 4 tbsp avocado oil
- 1 tbsp + 1 tsp maple syrup
For the sauce:
- 1/2 cup greek, full fat Stonyfield yogurt (greek works best but full-fat plain works too)
- 1 tbsp + 3 tsp tahini
- juice of 1 lemon
- 2 tsp olive oil
- salt and pepper, to taste
- 1/4 cup pomegranate seeds
- 1/4 cup toasted pumpkin seeds
- Preheat the oven to 400F.
- Cut the squash into either rounds (delicata – can leave skin) or chunks (acorn). You want the pieces to be about an inch thick.
- Toss the squash with the maple syrup and avocado oil and season with salt and pepper.
- Spread evenly onto a baking sheet and bake for about 40 minutes, flipping halfway through. You want the squash to be soft on the inside and golden brown and caramelized on the outside.
- While the squash is roasting make the sauce by combining all the ingredients in a bowl and whisk together until you have a smooth creamy sauce. Season with salt and pepper.
- Serve the squash either on a bed of the sauce or thin with water and drizzle the sauce over the squash like a dressing.
- Top with pomegranate seeds and pepitas/pumpkin seeds
Disclaimer: This post is sponsored by Stonyfield. I was compensated for my time, however all opinions expressed are 100% my own. I’m so excited for our partnership and appreciate all your support for THM.
What are you grateful for this Thanksgiving?
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