Roasted Acorn Squash with Yogurt Tahini Dressing
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 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
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- 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.
- 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.
- Top the roasted acorn squash with the dressing then add the cashews and fresh dill on top before serving!