Sesame Roast Squash with Miso Tahini Dressing Recipe

Ingredients

• 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

Prep

• 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.