My recipe today is Roasted Vegetable Stuffed Squash with Maple-Tahini Sauce. It’s not a meal prep, but rather a Thanksgiving dish test drive. 🦃
This vegan and the gluten-free dish is effortless to prepare and the perfect combination of healthy and festive. If you celebrate this time of the year with me, expect to see it at some point. I love it
Roasted Vegetable Stuffed Squash with Maple-Tahini Sauce, Vegan & Gluten-Free by Godofsky Moreno
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
2 medium butternut squashes
2 tablespoons olive oil, divided
2 beets, peeled and cut into ½” cubes
2 apples, cut into ½” cubes
2 cups carrots, chopped into ½” pieces
2 cups Brussels sprouts, ends trimmed off and sliced in half
Salt and pepper, to taste
Maple – Tahini Sauce:
2 tablespoons maple syrup
2 tablespoons tahini
Water, added as needed to thin
Preheat oven to 400F.
To prepare the squashes, slice them in half and scoop out the seeds. Place the halves on a baking sheet, flesh side up, and use a fork to poke a few holes in each — drizzle one tablespoon of olive oil on top. Bake for 40-60 minutes, until very tender.
Once the squash is in the oven, prepare the rest of the veggies by placing them in a bowl and tossing them with olive oil, salt, and pepper. Spread them out on another baking sheet — Bake for 40 minutes and flip halfway.
Prepare the sauce by stirring the maple syrup and tahini together in a bowl. If needed, add some water.
When the squashes are done roasting, use a spoon the scoop to out some of the center flesh.
To serve, fill the squash halves with the roasted veggies. Drizzle the sauce on top of it. Enjoy!