Imagine the vibrant colors of butternut squash and Brussels sprouts, their rich orange and green hues glistening with a light drizzle of olive oil and maple syrup.
As they roast, a warm, sweet aroma fills the kitchen, mingling with the earthy scent of cinnamon and the nutty undertones of tahini.
This dish is a reflection of the comforting embrace of wholesome, nourishing ingredients. It matters to me because it embodies the perfect blend of flavors and textures that bring warmth and satisfaction to any meal.
Whether you’re tackling a busy weeknight or gathering for a cozy Sunday supper, this bowl offers a delightful escape from the everyday hustle and bustle.
One chilly evening, this dish saved the day when I needed a quick yet wholesome dinner that everyone would enjoy. Its simplicity and warmth made it an instant hit.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a sweet, savory, and nutty combination.
- Uses pantry staples like olive oil, maple syrup, and tahini.
- Provides a nutritious meal with seasonal vegetables and vibrant pomegranate seeds.
- Offers a quick, easy, and satisfying dish ready in under an hour.
- Enhances texture with the option to add crunchy roasted nuts or seeds.
Ingredients
- 1 medium butternut squash — peeled and cubed, guarantee even sizing for roasting
- 2 tablespoons olive oil — use extra virgin for best flavor
- 1 tablespoon maple syrup — opt for pure maple syrup
- 1 teaspoon ground cinnamon — adds warmth and depth
- 1/2 teaspoon salt — adjust to taste
- 1/4 teaspoon black pepper — freshly ground preferred
- 1 pound Brussels sprouts — halved, choose fresh and firm
- 2 tablespoons tahini — creamy and smooth texture
- 1 tablespoon lemon juice — freshly squeezed for brightness
- 1 tablespoon water — adjust for desired dressing consistency
- 1 clove garlic — minced, adds a savory kick
- 1/4 cup pomegranate seeds — for a burst of color and sweetness
Step-by-Step Method
Preheat the Oven
Preheat the oven to 400°F (200°C). This guarantees an even temperature for roasting, which is vital for achieving the desired texture and flavor of the squash and Brussels sprouts.
Make sure the oven rack is in the middle position to allow for even heat distribution.
Prepare the Squash
Peel and cube the butternut squash. In a large mixing bowl, toss the squash with 1 tablespoon of olive oil, maple syrup, cinnamon, salt, and pepper.
Confirm all pieces are evenly coated for uniform flavor and caramelization.
Roast the Squash
Spread the seasoned squash evenly on a baking sheet. Place it in the preheated oven and roast for 15 minutes.
This initial roasting stage helps develop a tender interior and a slightly caramelized exterior.
Prepare the Brussels Sprouts
While the squash is roasting, halve the Brussels sprouts. Toss them in the same bowl with the remaining 1 tablespoon of olive oil.
This step guarantees the sprouts are well-coated and ready to roast.
Combine and Continue Roasting
Add the Brussels sprouts to the baking sheet with the partially roasted squash. Return the sheet to the oven and roast for an additional 15 minutes.
This allows the vegetables to cook through and develop a delightful roasted flavor.
Make the Tahini Dressing
In a small bowl, whisk together tahini, lemon juice, water, and minced garlic until smooth.
This creamy dressing will add a tangy and nutty flavor to the dish, complementing the sweetness of the roasted vegetables.
Rest the Vegetables
Remove the baking sheet from the oven and let the roasted vegetables rest for 5 minutes.
This brief resting period allows the flavors to settle and makes the dish easier to handle before serving.
Assemble the Dish
Transfer the roasted squash and Brussels sprouts to a serving dish. Drizzle the tahini dressing over the top, ensuring even distribution for maximum flavor in each bite.
Garnish and Serve
Sprinkle the dish with pomegranate seeds for a burst of color and sweetness.
Serve the dish warm and enjoy the harmonious blend of flavors and textures. For added crunch, consider topping with roasted nuts or seeds.
Ingredient Swaps
- For a nut-free alternative, replace tahini with sunflower seed butter.
- If maple syrup is unavailable or out of budget, use honey or agave syrup as a substitute.
- Swap pomegranate seeds with dried cranberries or chopped dried apricots for a different flavor profile.
- Use sweet potatoes or acorn squash instead of butternut squash if preferred or more accessible.
You Must Know
- Preheat Oven to 400°F: Confirm your oven is fully preheated before starting the roasting process for even cooking and ideal caramelization of the squash and Brussels sprouts.
- Use Fresh Produce: Select a fresh, medium-sized butternut squash and vibrant green Brussels sprouts for the best flavor and texture in your dish.
- Cut Squash Evenly: Aim for uniform cubes of butternut squash to guarantee that each piece cooks at the same rate, preventing some from being undercooked or others being overcooked.
- Make Dressing Smooth: Whisk the tahini, lemon juice, water, and minced garlic thoroughly until the dressing is smooth and well-combined for the best drizzling consistency.
- Rest Vegetables: Allow the roasted vegetables to rest for 5 minutes after removing from the oven to settle the flavors and make them easier to handle before transferring to a serving dish.
Serving Tips
- Pair with quinoa or farro for a hearty meal.
- Garnish with fresh herbs like parsley or cilantro for added freshness.
- Serve with a dollop of yogurt for a creamy contrast.
- Add crumbled feta or goat cheese for a tangy flavor boost.
- Present in individual bowls for an elegant presentation.
Storage & Make-Ahead
The Maple-Tahini Roasted Squash and Sprouts Bowl can be stored in the refrigerator for up to 3 days in an airtight container.
This dish doesn’t freeze well due to the texture changes in squash and Brussels sprouts.
It’s best enjoyed fresh or within the fridge timeframe.
Reheating
To gently reheat the Maple-Tahini Roasted Squash and Sprouts Bowl, use a microwave on low power.
You can also use an oven at 300°F.
Alternatively, a stovetop with low heat can be used to preserve texture.
Culinary Traditions and Influence
Although the Maple-Tahini Roasted Squash and Sprouts Bowl might seem like a modern creation, it draws inspiration from a rich tapestry of culinary traditions.
I remember the first time I tasted tahini—it was in a bustling Middle Eastern market, where its nutty aroma mingled with the vibrant spices surrounding me. This dish celebrates that same essence by blending tahini with maple syrup, a nod to my Canadian roots.
The sweet-savory combination is reminiscent of autumn days when the air is crisp, and the leaves are fiery shades of red and orange. Each ingredient tells a story: Brussels sprouts echo European flavors, and pomegranate seeds add a burst of freshness, like little jewels.
It’s a harmonious blend of cultures on a single plate.
Final Thoughts
We hope you give this delicious Maple-Tahini Roasted Squash and Sprouts Bowl a try!
Feel free to tweak the recipe to your liking by adding your favorite roasted nuts or seeds for an extra crunch.
Enjoy!
Frequently Asked Questions
Can I Use Frozen Squash for This Recipe?
I’ve tried using frozen squash, and it worked well! Just thaw and pat it dry to avoid excess moisture. The dish still turned out deliciously roasted. I love how convenient it is when I’m short on time.
What Can I Substitute for Pomegranate Seeds?
I’d swap pomegranate seeds for dried cranberries. They remind me of autumn hikes, vibrant and tangy like the crisp air. Their sweetness will dance with the dish’s savory notes. Trust me, you’ll love this delightful twist!
Is There a Vegan Version of This Dish?
I’ve got great news for you—this dish is already vegan! I remember when I first made it, the rich flavors and vibrant colors made it a hit at my dinner table. You’ll love it too!
How Can I Make the Dish Gluten-Free?
I remember when I went gluten-free, I worried about missing out on flavor. Luckily, this dish’s already gluten-free! I just double-checked all ingredients for hidden gluten, and it’s safe to enjoy as is.
What Wine Pairs Well With This Meal?
I’d suggest a crisp Sauvignon Blanc. It’s my go-to for dishes with earthy flavors like squash and Brussels sprouts. I once paired it with a similar meal, and the citrus notes really highlighted the maple and tahini.
Maple-Tahini Roasted Squash and Sprouts Bowl
Equipment
- 1 Baking sheet
- 1 large mixing bowl
- 1 Whisk
- 1 Small bowl
- 1 Knife
- 1 Cutting board
- 1 measuring cup set
- 1 set of measuring spoons
Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound Brussels sprouts halved
- 2 tablespoon tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 clove garlic minced
- 1/4 cup pomegranate seeds
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, maple syrup, cinnamon, salt, and pepper.
- Spread the squash evenly on a baking sheet and roast for 15 minutes.
- In the same bowl, toss the Brussels sprouts with the remaining 1 tablespoon of olive oil.
- Add the Brussels sprouts to the baking sheet with the squash and roast for another 15 minutes.
- In a small bowl, whisk together the tahini, lemon juice, water, and minced garlic until smooth.
- Remove the baking sheet from the oven and let the vegetables rest for 5 minutes.
- Transfer the roasted squash and Brussels sprouts to a serving dish.
- Drizzle with the tahini dressing and sprinkle with pomegranate seeds.
- Serve warm and enjoy.
Notes
