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.