Roasted Acorn Squash with Yogurt Tahini Dressing

It’s winter squash season, babyyyyyyy. Squash is delicious. Straight up, damn delicious. Especially when you toss it in a little maple syrup before you roast. Now that is where you get the magic. It caramelizes, gets a little crispy on the outside while soft and chewy on the inside, and it’s the perfect side dish for almost any meal. Even burrito bowls. Last week, Brian and I were eating close to vegan due to an event we had. And we did the same as we came back home from the event. Obviously vegan includes no meat so you gotta get creative to make sure you’re feeling full and satisfied. So when we got home, I made veggie rice bowls with all kinds of different veggies, including the roasted acorn squash I made that day. It made the dish SO MUCH BETTER than a normal veggie rice bowl. It’s was sweet, a little spicy, super filling, and just so damn good. I highly recommend it!

Now if you can get your hands on these honey sesame cashews, you GOTTA try them. They are one of my favorite snacks of all time. I always buy them when we are having people over and I make a big charcuterie board and they always go so damn fast. They are the most addicting treat. But they also go so well with the sweetness and spicy kick of this acorn squash. But honestly, they are even better when serving hand to mouth, on repeat. We are having a bunch of friends over for a concert in a couple weeks and I’m sure AF going to add those to our countertop space to feed the masses. I used to never like hosting, but I’ve really come around to it. Being able to serve people food, make people happy, and bring different types of people together is so damn cool. And a good reminder that all kinds of different types of people can also be friends. The internet is so good at making us think that we can’t be friends with people who have differing opinions to our own, but when you bring people together in person, you understand that you have more things in common than not. Like love for honey sesame cashews.

Roasted Acorn Squash with Yogurt Tahini Dressing

• Author: juli
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4-6 servings 1x

Ingredients

Scale 1x2x3x

• 2 acorn squash, diced, seeds and skin discarded
• 2 tablespoons avocado oil
• 2 tablespoons maple syrup
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper

For the tahini yogurt dressing

• 1/2 cup Greek yogurt (dairy or dairy-free)
• 1/4 cup tahini dip
• 2 teaspoons honey
• pinch of salt
• 1–2 tablespoons water

For the garnish

• fresh dill, chopped
• honey sesame cashews (from Trader Joe’s – but you can use whatever nut you prefer)

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, add acorn squash along with the avocado oil, honey, salt, garlic powder, cinnamon, and cayenne pepper. Toss to coat. Place evenly throughout a baking sheet and put in the oven to bake for 35-40 minutes, tossing halfway through to help the acorn squash cook evenly.
3. When the squash is almost done cooking, mix together the Greek yogurt, tahini dip, honey, and salt. Then add a tablespoon of water to thin it out and another tablespoon if needed, for desired consistency.
4. Top the roasted acorn squash with the dressing then add the cashews and fresh dill on top before serving!

What I Used to Make This Recipe:

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You May Also Like:

Roasted Butternut Squash Salad

Ginger Acorn Squash Soup

5 Ingredient Breakfast Stuffed Acorn Squash

Hasselback Butternut Squash

Smoky Acorn Squash Soup

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