A simple but flavorful fall side dish. Butternut squash with the savory tahini maple dressing makes a perfect fall addition to your table.
3 honeynut squash (roughly 1.5 pounds)
1.5 tsp canola oil (or other high smoke point, neutral oil)
0.5 tsp kosher salt
pinch of black pepper
TAHINI MAPLE DRESSING
1 tbsp tahini
1 tsp pure maple syrup
1/2 fresh lemon, juiced
1 tbsp hot water
0.5 oz toasted pecans
1 tsp fresh thyme
Wash, dry, and slice honeynut squash.
Scoop seeds out of the cavity using a spoon.
Preheat oven to 425°F.
Lightly oil the inside of honeynut squash and season with salt and pepper.
Place honeynut squash cut-side down and roast for 20-25 minutes.
While squash is roasting, combine the dressing ingredients (tahini, maple, lemon, and hot water). For a slightly sweeter dressing, add up to a tbsp. of maple syrup.
If toasting pecans, add pecans to a dry pan and toast until you start smelling the pecans--this should take about 3-5 minutes.
When the skin is dark brown and the top half of the squash is tender, remove the honeynut squash.
Place honeynut squash cut-side up on a platter, drizzle with tahini maple dressing, top with pecans and thyme, and serve.