Cinnamon Roasted Butternut Squash with Maple Tahini Drizzle
Jump to RecipeThis cinnamon roasted butternut squash with maple tahini drizzle is one of the simplest recipes that will wow your taste buds! It’s tender and packed with fall flavors, but what really takes this over the edge is the maple tahini drizzle. Fall spices tastes so cozy on top of this roasted squash and the maple drizzle gives it that extra sweet flavor it’s been missing. Make this dish as a side for dinner, or prep ahead of time to enjoy for lunch or even with breakfast! Trust me, you’re going to love this take on fall roasted butternut squash.
Why eat in season?
Butternut squash is a fall staple in this household. It’s a versatile vegetable meaning it can be made into so many amazing recipes. You can roast it whole, roast it in chunks, make it into soup, throw it on a salad or soup, you can make it into a dessert, throw a bunch of fun herbs and spices on it etc.
Eating in season is great for many reasons, here’s a few that come to mind.
- For the most part, we always try to eat in season. It’s a great practice and can bring your body back into balance within each season. According to ancient Ayurveda practices, eating in season is a great way to help balance your dosha(s). I’m no expert on Ayurveda practices, however while completing my yoga teacher training a few years ago I had the pleasure of learning about Ayurvedic medicine. I even got to meet an Ayurveda specialist who gave our yoga teacher training group an intriguing lecture on Ayurveda and its healing principles. If you’re interested in learning more about Ayurvedic medicine click here for more info. I’m no expert, so I figured I’d provide you with a resource that’s full of awesome info HERE.
- Eating in season gives you the chance to eat food that’s richer in nutrients. If you attend your local farmers market, (I highly encourage you do) you can find a vast variety of fresh local produce that’s grown in season. Not only is it fresh, but it’s booming with nutrients. In fact, it’s nutritional value is much higher than most produce you’ll find at a grocery store. That’s because majority of the produce you’ll find in your local grocery store that can’t be harvested in your communities’ environment was most likely shipped from across the country, or even outside of the country. When produce is shipped, it can take days to arrive to your grocery store losing nutritional value by the day. Therefore, it’s always best to buy local and to buy produce in season. If you need help finding a local farmers market near you click here.
- By attending your local farmers market and eating in season you’re supporting local businesses. Local businesses/ small businesses are the backbone of every community. It’s important to support your local small businesses so that your community stays connected. By supporting local businesses, you’re also creating meaningful connections and relationships with those within your community. These types of relationships will last a lifetime and create so many opportunities for your family and your community.
I purchased this organic butternut squash at my local farmers market in Bel Air, Maryland. I absolutely LOVE butternut squash and was so excited when it came back into season. This recipe is very easy to make and you only need a handful of ingredients.
Ingredients you’ll need:
- butternut squash
- olive oil
- cinnamon + nutmeg
- tahini
- lemon
- maple syrup
- filtered water
How to make?
- Step one: Preheat your oven to 375 degrees Fahrenheit. Cut your butternut squash in half-length wise. Use a spoon to scoop out the insides and discard. Lay both halves of your squash face side up and brush with olive oil until evenly coated.
- Step two: Once both halves of your squash are coated with olive oil, lightly sprinkle a little bit of cinnamon and nutmeg onto each half. (If you need an exact measurement, I’d recommend no more than a ¼ teaspoon of each). Place in oven to roast for about 45-50 minutes or until tender and can be pierced with a fork.
- Step three: While squash is roasting, make your maple tahini drizzle. Combine tahini, lemon juice, a little water and maple syrup. Stir thoroughly until a thin consistency appears. Taste test and add more of what you’d prefer. If you want your drizzle to be more on the sweet side, I recommend adding an additional 1-2 teaspoons of maple syrup at a time and testing to your desired flavor. If you want more of the sesame seed flavor I’d recommend adding only 2 teaspoons of maple syrup all together.
- Step four: Remove squash from oven and let cool for 15 minutes. Drizzle your tahini mixture over top each half and enjoy! Store in an airtight container in the refrigerator for up to a week.
Cinnamon Roasted Butternut Squash with Maple Tahini Drizzle
This fall inspired recipe is sweet + savory while packing a lot of yummy nutrients. Vegan, Paleo, Gluten free and Refined Sugar free. Easy to make and can be enjoyed with any meal of the day.
Servings 1 squash
Equipment
- oven
- baking sheet
Ingredients
Cinnamon Roasted Butternut Squash
- 1 butternut squash
- 2 tablespoons olive oil
- 1/4 teaspoon cinnamon + nutmeg
Maple Tahini Drizzle
- 1 tablespoon tahini
- 1 teaspoon fresh lemon juice
- 4 teaspoons warm water (not hot)
- 3-5 teaspoons pure maple syrup
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Cut your butternut squash in half-length wise. Use a spoon to scoop out the insides and discard. Lay both halves of your squash face side up and brush with olive oil until evenly coated.
- Once both halves of your squash are coated with olive oil, lightly sprinkle a little bit of cinnamon and nutmeg onto each half. (If you need an exact measurement, I’d recommend no more than a ¼ teaspoon of each). Place in oven, (face side up) to roast for about 45-50 minutes or until tender and can be pierced with a fork.
- While squash is roasting, make your maple tahini drizzle. Combine tahini, lemon juice, a little water and maple syrup. Stir thoroughly until a thin consistency appears. Taste test and add more of what you’d prefer. If you want your drizzle to be more on the sweet side, I recommend adding an additional 1-2 teaspoons of maple syrup at a time and testing to your desired flavor. If you want more of the sesame seed flavor I’d recommend adding only 2 teaspoons of maple syrup all together.
- Remove squash from oven and let cool for 15 minutes. Drizzle your tahini mixture over top each half and enjoy! Store in an airtight container in the refrigerator for up to a week.
Did you make this recipe?
Please use the #staysweetwellness, tag me on Instagram and follow along for more yummy fall recipes like this one.
Thanks for taking the time to stop by.
Until next time,
stay sweet.
-Ashley