Morning made simple

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


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