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–+ servings
maple tahini roasted vegetable bowl

Maple-Tahini Roasted Squash and Sprouts Bowl

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 servings

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

For an extra flavor boost, consider adding a sprinkle of roasted nuts or seeds like almonds or pumpkin seeds for a crunchy texture. Make sure the squash cubes are evenly sized to ensure even roasting, and don't overcrowd the baking sheet to allow the vegetables to roast rather than steam.
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