Roasted Acorn Squash with Yogurt Tahini Dressing

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5 from 1 review


  • 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
  • 12 tablespoons water

For the garnish

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


  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, maple syrup, 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!