Maple Roasted Butternut Squash Bowls with Cranberry Tahini Dressing

Autumn is a time for warming, comforting dishes that highlight the rich, earthy flavors of the fall harvest. One dish that perfectly captures the essence of this season is Maple Roasted Butternut Squash Bowls with Cranberry Tahini Dressing. Sweet, caramelized roasted butternut squash pairs beautifully with a tangy, nutty cranberry tahini dressing, creating a satisfying and nourishing meal that’s ideal for cool fall evenings. The vibrant colors and robust flavors make it a stunning dish for any autumn gathering, from weeknight dinners to holiday feasts.

Not only is this dish visually striking, but it’s also packed with nutritious ingredients. Butternut squash is rich in vitamins A and C, while tahini offers a boost of plant-based protein and healthy fats. This bowl can be served as a light main course or a hearty side, making it a versatile option for any meal.

Ingredients:

For the Butternut Squash Bowls:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

For the Cranberry Tahini Dressing:

• 1/4 cup tahini
• 1/4 cup cranberry sauce (homemade or store-bought)
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1-2 tablespoons warm water (for thinning)

For the Bowl Assembly:

• 1/2 cup cooked quinoa or farro
• 1/4 cup roasted pumpkin seeds (pepitas)
• 1/4 cup dried cranberries
• Fresh parsley for garnish (optional)

Preparation:

Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, smoked paprika, salt, and pepper. Make sure the squash is evenly coated with the seasoning.
3. Spread the squash out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized around the edges.

Step 2: Prepare the Cranberry Tahini Dressing

1. In a small bowl, whisk together the tahini, cranberry sauce, lemon juice, and maple syrup until smooth.
2. Gradually add warm water, one tablespoon at a time, to thin the dressing to your desired consistency. The dressing should be creamy but pourable. Set aside.

Step 3: Assemble the Bowls

1. Divide the cooked quinoa or farro between bowls as the base layer.
2. Top with the maple-roasted butternut squash, a handful of dried cranberries, and roasted pumpkin seeds for added texture and crunch.
3. Drizzle generously with the cranberry tahini dressing.

Step 4: Garnish and Serve

1. For a fresh, herby touch, garnish with chopped parsley or another green herb like cilantro or dill.
2. Serve immediately, and enjoy the sweet, savory, and tangy flavors in each bite.

Cooking Notes:

• Roasting time: The roasting time may vary depending on the size of your butternut squash cubes. Ensure they are evenly cut so they cook at the same rate. They should be tender when pierced with a fork and have slightly browned edges for extra flavor.
• Tahini texture: If your tahini is too thick, don’t hesitate to add more warm water to the dressing until it reaches your preferred consistency.
• Maple syrup substitution: If you’re out of maple syrup, honey or agave nectar works well as a substitute, though each will slightly alter the flavor.

Serving Suggestions:

• Serve this dish warm as a complete meal or as a side dish to roasted chicken, grilled tofu, or your favorite fall protein.
• To make it more substantial, consider adding roasted chickpeas or a dollop of hummus to the bowl.
• This recipe also pairs well with a crisp, leafy green salad, crusty bread, or a creamy soup like butternut squash or pumpkin.

Tips:

• Meal Prep: You can roast the butternut squash and make the cranberry tahini dressing ahead of time. Store them separately in airtight containers in the fridge for up to three days. Reheat the squash before serving.
• Bowl Variations: Feel free to swap out quinoa or farro for other grains like brown rice, couscous, or bulgur. You can also use different roasted vegetables, such as carrots, sweet potatoes, or Brussels sprouts.
• Nutritional Boost: Add a source of protein such as roasted chickpeas, tofu, or even cooked lentils to make the bowl more filling and balanced.

Prep Time:

• 15 minutes

Cooking Time:

• 30 minutes

Total Time:

• 45 minutes

Nutritional Information (per serving):

• Calories: 320
• Protein: 7g
• Sodium: 150mg
• Fiber: 6g
• Fat: 14g
• Carbohydrates: 40g

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Conclusion:

Maple Roasted Butternut Squash Bowls with Cranberry Tahini Dressing are the perfect dish to celebrate the fall season. The sweetness of the maple-roasted squash, combined with the rich, nutty tahini and the tartness of cranberries, creates a symphony of flavors that are both comforting and refreshing. Whether you’re making this dish for a cozy family dinner or bringing it to a holiday gathering, it’s sure to be a hit. Packed with nutrients and flavors that embrace the bounty of autumn, this dish is a must-try for anyone looking to elevate their fall meals.

The beauty of this recipe lies in its simplicity and versatility. With a few basic ingredients, you can create a meal that feels both indulgent and healthy. Plus, the combination of quinoa, roasted pumpkin seeds, and cranberries adds delightful texture and visual appeal. It’s a dish that satisfies all the senses, making it perfect for the holiday season or any fall-inspired feast.

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