Ingredients:

  • 1 medium Butternut Squash (approx. 2 lbs), halved, seeded, and cubed with skin on
  • 2 tbsp Avocado Oil
  • 1 tsp Smoked Paprika
  • 0.5 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 2 cups Cooked Quinoa
  • 4 cups Baby Kale or Arugula
  • 0.25 cup Toasted Pepitas
  • 0.25 cup Unsweetened Dried Cranberries
  • 2 oz Crumbled Feta or Goat Cheese
  • 3 tbsp Creamy Tahini
  • 1 tbsp Pure Maple Syrup
  • 1 tbsp Apple Cider Vinegar
  • 1 clove Garlic, grated
  • 3 tbsp Warm Water

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Slice the unpeeled butternut squash into 1-inch cubes. In a large bowl, toss the cubes with avocado oil, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until edges are caramelized and mahogany-colored.
  4. While the squash roasts, whisk together the tahini, maple syrup, apple cider vinegar, and grated garlic in a small jar or bowl. Add warm water 1 tablespoon at a time until a pourable consistency is reached.
  5. In a large mixing bowl, combine the baby kale, cooked quinoa, toasted pepitas, and dried cranberries.
  6. Add the warm roasted squash and crumbled feta to the bowl. Drizzle with the maple-tahini dressing and toss gently to combine before serving.