Sweet earthy squash pairs wonderfully with this nutty savory dressing. Reserve any extra dressing to toss with greens for a delicious salad tomorrow.


For the Dressing

  • ½ cup Unsweetened Plain Cashewmilk Yogurt
  • ¼ cup tahini
  • 2 tablespoons white miso
  • Juice of 1 lemon
  • 1 clove garlic

For the Sesame Squash

  • 1 acorn squash, sliced into 4 wedges, seeds scraped out
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons sesame seeds


Place Forager Project Unsweetened Cashewmilk Yogurt, tahini, white miso, lemon juice and garlic in a blender and combine until fully incorporated. Set aside.

Toss squash in olive oil, salt and pepper and roast at 400° F for half an hour, flipping and sprinkling with the sesame seeds halfway through. Let cool slightly, and drizzle with dressing.

miso maple squash


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