1sweet dumpling squashseeded and sliced into 1/3" wedges
2tablespoonsavocado oil
Kosher salt
For the maple dijon tahini sauce
3tablespoonscreamy tahini
1tablespoonmaple syrup
1/2tablespoondijon mustard
1/2tablespoonapple cider vinegar
1tablespooncold water*see note
pinchof salt
Instructions
Preheat oven to 400°F.
Spread squash slices out onto a large, heavy duty rimmed baking sheet. Drizzle avocado oil over the squash and toss together using your hands until each wedge is coated. Season with salt and roast for 30-35 minutes until golden brown around the edges and fork tender.
While the squash roasts, make the sauce by combining all the ingredients in a small bowl and whisking until smooth. Add more water if necessary for desired consistency. Adjust salt to taste.
Remove squash from the oven when finished roasting and serve with the sauce.
Notes
*It's important that the water is cold otherwise the tahini tends to seize up while whisking.