Maple Roasted Squash with Tahini Yogurt Dressing

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!

Each year seems to keep getting more challenging than the last… but also more fulfilling. Growth is hard and weird and sometimes painful but also positive. One thing I’m constantly grateful for 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.

Now let’s get to this delicious recipe! This Maple Roasted Squash dish is the perfect fall recipe. It’s grounding, nourishing and full of a whole lot of love!

Here’s What You Need:

• Winter squash – delicata and acorn work best but any winter squash will work!
• Avocado oil (olive oil works too)
• Maple syrup
• Full-fat, plain Greek yogurt
• Tahini
• Fresh lemon juice
• Olive oil
• Pomegranate seeds
• Pumpkin seeds
• Salt and pepper

How to Prep and Roast Squash

The main reason I recommend using delicata or acorn squash is that you can eat the skins after roasting! If you use a different winter squash, you may need to use a vegetable peeler or knife to remove the skins.

STEP 1: 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.

STEP 2: Toss the squash with the maple syrup and avocado oil and season with salt and pepper. 

STEP 3: 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. 

How to Make Tahini Yogurt Sauce

Combine the yogurt, tahini, fresh lemon juice, olive oil, salt and pepper in a bowl and whisk until you have a smooth, creamy sauce. Taste and season with salt and pepper if necessary. 

How to Serve Roasted Squash

There are two ways you can serve this squash:

1. Spread the tahini yogurt sauce on a platter and top with the roasted squash. Top with pomegranate seeds and pumpkin seeds as garnish. 
2. Thin the yogurt sauce with a little bit of water and drizzle over the roasted squash like a dressing. Top with pomegranate seeds and pumpkin seeds as garnish.

Maple Roasted Squash with Tahini Yogurt Dressing

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!

• Author: Jess @ The Healthy Maven
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4-6 servings 1x
• Category: Side
• Method: Roast
• Diet: Gluten Free

Scale 1x2x3x

Ingredients

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 (olive oil works too)
• 1 tbsp + 1 tsp maple syrup

For the sauce:

• 1/2 cup greek, full fat 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

Toppings:

• 1/4 cup pomegranate seeds
• 1/4 cup toasted pumpkin seeds

1. Preheat the oven to 400F.
2. Cut the squash into either rounds (delicata – can leave skin) or chunks (acorn). You want the pieces to be about an inch thick.
3. Toss the squash with the maple syrup and avocado oil and season with salt and pepper.
4. 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.
5. 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.
6. Serve the squash either on a bed of the sauce or thin with water and drizzle the sauce over the squash like a dressing.
7. Top with pomegranate seeds and pepitas/pumpkin seeds

Keywords: Roasted squash, maple squash, tahini sauce

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