Maple Tahini Roasted Squash (Printable Version)
A vibrant bowl featuring caramelized squash, creamy maple-tahini dressing, and wholesome grains.
# Ingredient List:
→ Roasted Squash
01 - 1 medium butternut squash, peeled, seeded, and cubed (about 2 lbs)
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp ground cumin
06 - 1/4 tsp smoked paprika
→ Grains & Greens
07 - 1 cup quinoa (uncooked)
08 - 2 cups water
09 - 2 cups baby spinach or arugula, rinsed and dried
→ Maple Tahini Dressing
10 - 1/4 cup tahini
11 - 2 tbsp pure maple syrup
12 - 2 tbsp lemon juice
13 - 2 tbsp warm water (plus more as needed for thinning)
14 - 1 small garlic clove, minced
15 - 1/4 tsp salt
→ Toppings
16 - 1/4 cup toasted pumpkin seeds (pepitas)
17 - 1/4 cup pomegranate seeds
18 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss squash cubes with olive oil, salt, pepper, cumin, and smoked paprika until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 30–35 minutes, turning halfway through cooking, until squash is golden brown and tender when pierced with a fork.
04 - While squash roasts, rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
05 - Whisk together tahini, maple syrup, lemon juice, warm water, minced garlic, and salt in a small bowl until smooth and creamy. Add additional water, 1 teaspoon at a time, if needed to reach desired pourable consistency.
06 - Divide cooked quinoa among four serving bowls. Arrange roasted squash and fresh greens on top of the quinoa. Drizzle generously with maple tahini dressing.
07 - Sprinkle with toasted pumpkin seeds, pomegranate seeds, and chopped fresh parsley. Serve warm or at room temperature.
# Expert Advice:
01 -
- The maple tahini sauce becomes your new secret weapon on everything from roasted vegetables to grain salads
- Meal prep friendly: the dressing thickens beautifully in the fridge and the flavors meld overnight
02 -
- Tahini dressing thickens in the refrigerator. Thin it with warm water and whisk vigorously before serving.
- The squash needs space to roast properly. If it looks crowded use two pans or cook in batches.
03 -
- Cut your squash into uniform cubes so everything roasts evenly. Those smaller pieces burn before larger ones finish cooking.
- Toast your pumpkin seeds in a dry pan over medium heat until they start popping. The difference between raw and toasted is night and day.