This Maple Roasted Squash with Tahini Yogurt Dressing makes an excellent weeknight dinner or Thanksgiving aspect dish. The squash caramelizes and is topped with a thick and creamy tahini yogurt dressing crowned with pepitas and pomegranate seeds. You’ll be going again for seconds!

Thanksgiving is simply around the corner (haven’t you heard?!) and just like every different food blogger at the net, i am making ready through sharing all the Thanksgiving recipes. although to be truthful, I’m now not a lot of a food blogger anymore, but what am i able to say? Ya female loves food…and Thanksgiving.

This year, like most years, i've lots to be thankful for, however some thing feels specially critical about 2018. This was the 12 months I were given married, became a yoga instructor, ran my first retreat and additionally, alas, misplaced my father-in-law. It’s been a 12 months of up-and-downs and at the same time as I’ve without a doubt located myself wishing this yr to be completed, I also can apprehend the growth and shifts which have took place in my lifestyles because of those experiences. And FTR boom = tremendous in my books.

One component I’m feeling particularly thankful for this yr is that this area. The wholesome Maven become by no means purported to be my activity. It changed into never purported to reach and touch as many human beings because it does. It changed into by no means speculated to have a crew, or clients or pay my payments. It was actually supposed to be a place where I could express myself and proportion my health journey.

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
  • 1 tbsp + 1 tsp maple syrup

For the sauce:

  • 1/2 cup greek, full fat Stonyfield yogurt (greek works best but full-fat plain works too)
  • 1 tbsp + 3 tsp tahini
  • juice of 1 lemon
  • 2 tsp olive oil
  • salt and pepper, to taste


  • 1/4 cup pomegranate seeds
  • 1/4 cup toasted pumpkin seeds


  1. Preheat the oven to 400F.
  2. reduce the squash into both rounds (delicata – can go away pores and skin) or chunks (acorn). You want the pieces to be approximately an inch thick.
  3. Toss the squash with the maple syrup and avocado oil and season with salt and pepper.
  4. spread evenly onto a baking sheet and bake for about forty minutes, flipping halfway thru. You want the squash to be gentle at the inside and golden brown and caramelized at the outside.
  5. at the same time as the squash is roasting make the sauce via combining all of the substances in a bowl and whisk together till you have a smooth creamy sauce. Season with salt and pepper.
  6. Serve the squash both on a mattress of the sauce or thin with water and drizzle the sauce over the squash like a dressing.
  7. top with pomegranate seeds and pepitas/pumpkin seeds

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