For the Dressing

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

For the Sesame Squash

  • 1 acorn squash, sliced into 4 wedges, seeds scraped out
  • J2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons sesame seeds


Add all dressing ingredients to 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.

miso maple squash

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