Healthy Maven
This Maple Roasted Squash with Tahini Yogurt Dressing makes a perfect weeknight dinner or holiday 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!
– Winter squash – Avocado oil – Maple syrup – Full-fat, plain Greek yogurt – Tahini – Fresh lemon juice – Olive oil – Pomegranate seeds – Pumpkin seeds – Salt and pepper
Cut the squash into rounds if you’re using delicata squash or chunks if using acorn squash. The slices should be about an inch thick.
Toss the squash with the maple syrup and avocado oil and season with salt and pepper.
Spread the squash evenly onto a baking sheet and bake at 400ºF 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.
Combine the yogurt, tahini, fresh lemon juice, olive oil, salt and pepper in a bowl and whisk until you have a smooth, creamy sauce.
Serve the squash either on a bed of the sauce or thin with water and drizzle the sauce over the squash like a dressing.