Maple Roasted Squash with Tahini Cashew Cream Dressing

This Maple Roasted Squash with Cashew Cream Dressing makes a perfect weeknight dinner or Thanksgiving side dish. The squash caramelizes and is topped with a thick and creamy tahini cashew cream dressing topped with pepitas and pomegranate seeds. You’ll be going back for seconds!

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 cashew cream

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 Farm Fresh Nuts Dry Roasted Shelled Pepitas / Pumpkin Seeds with Himalayan Salt

INSTRUCTIONS

Preheat the oven to 400F.

Cut the squash into either rounds (delicata – can leave skin) or chunks (acorn). You want the pieces to be about an inch thick.

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

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.

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.

Serve the squash either on a bed of the sauce or thin with water and drizzle the sauce over the squash like a dressing.

Top with pomegranate seeds and pepitas/pumpkin seeds

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