Roasted Acorn Squash with Maple Tahini Drizzle

Roasted acorn squash with maple tahini drizzle - perfect for that simple healthy side dish for Thanksgiving!

Who else is excited for Thanksgiving like me? The food, Macy’s Thanksgiving Day parade, napping after being full!? Thanksgiving will be here before you know it so if you are hosting Thanksgiving at your house or wondering what you can bring as a side dish, you are probably planning everything now!

As a side dish, this acorn squash with maple tahini drizzle will soon become a yearly Thanksgiving staple. The squash is cooked in one pan while the drizzle is made in a small jar, making clean up quick and painless. The recipe will not take up much space or equipment so you can continue spending more time on the turkey and other fixings. Not only is it quick to make, but the ingredients are also very simple!

Bonus! I have teamed up with Wayfair on how to make your Thanksgiving table setting simple yet beautiful! The pieces I have chosen were inspired by my home roots. Thanksgiving is all about family so the colors were inspired by my mother’s favorite color, purple, speckled in the centerpiece with gold furnishings all centered around a rustic/country theme. You may think the rustic theme has been overdone, but personally, I love it! I grew up in Georgia so I was often surrounded by country beauty.

To make your table setting really pop, add fresh flowers like mums, black-eyed susans, and magnolias. Adding foods like pumpkins, persimmons, pomegranates, and pears will tie the theme together.

Get creative and have fun!

Wayfair Thanksgiving Table Ideas:

Farmersville Buffalo Table Runner // More Table Linens	Pumpkin Decorative Accent // More Thanksgiving Decorative Accents	Ceramic Petite Pumpkin Cocotte // More Dutch Ovens & Braisers	Place Card Holder // More Place Card Holders
Cucina Wood Cutting Board // More Cutting Boards	Pacifica 10" Dinner Plate // More Plates & Saucers	5 Piece Flatware Set // More Flatware Sets	Lebanon Glass Champagne Glass // More Wine & Champagne Glasses
Round Wire Napkin Rings // More Napkin Rings	Sunderland Napkins // More Cloth Napkins	DIY Flower Black Eyed Susan // More Artificial Flowers	Mum Floral Arrangement // More Floral Arrangements
Magnolia Leaf Garland // More Garlands & Swag	Faux Persimmon Stem // More Floral & Flower Stems	Salt and Pepper Shaker Set // More Salt & Pepper Shakers	Rustic Decorative Bowl // More Decorative Bowls
Stoneware Covered Casserole // More Baking Dishes	3 Piece Candlestick Set // More Candle Holders	Thankful Serving Platter // More Serving Dishes & Platters	Regina Cake Stand // More Cake Stands

I was not financially compensated for this post.

Bonus: To turn this recipe into a soup: Peel the skin off of the acorn squash and blend into a blender with 1 cup plant based milk. Feel free to season to taste and add maple tahini drizzle to garnish!

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INGREDIENTS

ACORN SQUASH

• 2 acorn squash

• 2 Tbsp EVOO

• 1 tsp ground cinnamon

• 2 tsp raw cane sugar

• 1/2 tsp salt

• 1/4 tsp pepper

MAPLE TAHINI DRIZZLE

• 1/4 cup tahini

• 3 Tbsp water

• 1 Tbsp pure maple syrup

• 2 tsp apple cider vinegar

• S+P season to taste

DIRECTIONS

1. Preheat oven to 400 degrees.

2. Cut acorn squash in half and take out the seeds. Then slice each half into 1/2 inch slices.

3. In a large bowl, toss acorn squash, oil and seasonings to combine.

4. Transfer to two sheet pans lined with parchment paper.

5. Bake in the oven for 30 minutes or until squash is cooked through and edges are crispy. Will need to flip for the first 15 minutes.

6. While the acorn squash is cooking, add all ingredients for the maple tahini drizzle in a small mason jar and whisk until combined.

7. When the acorn squash is cooled, pour the maple tahini drizzle over the acorn squash and top with pomegranate arils and peptitas.