This maple-roasted squash with tahini yogurt dressing is an ideal weeknight dinner or a flavorful Thanksgiving side. The squash caramelizes in the oven and is finished with a thick, creamy tahini-yogurt sauce, then scattered with pepitas and pomegranate seeds for contrast and crunch.
Each year brings new challenges and lessons, and this space has been one of the most meaningful parts of my journey. The Healthy Maven began as a personal project and has evolved into a creative outlet, a community, and a career. While I never expected it to become what it is today, I’m grateful it did. That gratitude is part of the reason I love sharing recipes that feel nourishing, simple, and full of flavor.
Now for the recipe: this maple-roasted squash is a cozy fall dish—grounding, nourishing, and easy to make. The combination of sweet, caramelized squash and tangy tahini-yogurt sauce is a crowd-pleaser.
Here’s What You Need:
- Winter squash — delicata or acorn are ideal, though other winter squashes work if you remove the skin when necessary
- Avocado oil (or olive oil)
- Maple syrup
- Full-fat plain Greek yogurt (or plain full-fat yogurt)
- Tahini
- Fresh lemon juice
- Olive oil
- Pomegranate seeds
- Pumpkin seeds (toasted pepitas)
- Salt and pepper
How to Prep and Roast the Squash
Delicata and acorn are recommended because their skins are thin and edible after roasting. If you use a different winter squash with a tougher skin, peel it before cooking.
Step 1: Cut the squash into roughly 1-inch-thick rounds (for delicata) or chunks (for acorn).
Step 2: Toss the squash with maple syrup and avocado oil, then season with salt and pepper.
Step 3: Arrange the squash on a baking sheet in a single layer. Roast at 400°F for about 40 minutes, flipping halfway through, until the pieces are tender inside and golden, caramelized on the outside.
How to Make the Tahini Yogurt Sauce
Whisk together the yogurt, tahini, lemon juice, olive oil, salt, and pepper until smooth and creamy. Taste and adjust seasoning. If you prefer a thinner dressing, add a tablespoon or two of water to reach the desired consistency.
How to Serve
There are two simple serving options:
- Spread the tahini-yogurt sauce on a platter and arrange the roasted squash on top. Sprinkle with pomegranate seeds and toasted pumpkin seeds.
- Thin the sauce slightly with water and drizzle it over the roasted squash as a dressing, then finish with pomegranate seeds and pepitas for texture.
Maple Roasted Squash with Tahini Yogurt Dressing
Sweet, caramelized winter squash served with a creamy tahini-yogurt sauce and garnished with pomegranate seeds and toasted pepitas.
- Author: Jess @ The Healthy Maven
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Side
- Method: Roast
- Diet: Gluten Free
Ingredients
For the squash:
- 4 lbs mixed winter squash (delicata and acorn work best; remove skin if needed)
- 4 tbsp avocado oil (or olive oil)
- 1 tbsp + 1 tsp maple syrup
For the sauce:
- 1/2 cup full-fat plain Greek yogurt
- 1 tbsp + 3 tsp tahini
- Juice of 1 lemon
- 2 tsp olive oil
- Salt and pepper, to taste
Toppings:
- 1/4 cup pomegranate seeds
- 1/4 cup toasted pumpkin seeds (pepitas)
Instructions
- Preheat the oven to 400°F.
- Cut the squash into 1-inch rounds (delicata, skin on) or chunks (acorn).
- Toss the squash with maple syrup, avocado oil, salt, and pepper.
- Arrange in a single layer on a baking sheet and roast for about 40 minutes, flipping halfway, until tender and caramelized.
- While the squash roasts, whisk together yogurt, tahini, lemon juice, olive oil, salt, and pepper until smooth. Thin with a little water if you prefer a looser dressing.
- Serve the squash on a bed of sauce or drizzle the thinned sauce over the squash. Top with pomegranate seeds and toasted pumpkin seeds.
Like this recipe? Try these other squash dishes:
- Vegan Mac and Cheese with Butternut Squash
- Acorn Squash Soup
- Wild Rice Pilaf with Butternut Squash
- Roasted Butternut Squash Hummus