Maple-Miso Butter Squash
Serves 415 mins prep41 mins cook
This Maple-Miso Butter Squash & Chickpeas with Tahini-Ricotta Whip features a sweet and tangy coating, creamy tahini-ricotta whip, and is topped with crunch and spice. It's a delicious and healthy dish perfect for any occasion!
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What you need
Instructions
1: Preheat the oven to 420°F. 2: Add the squash to a sheet pan, drizzle with oil on all sides and season with salt and pepper. Place in the oven for 30-35 minutes until it is fork tender, flipping halfway. 3: While the squash is roasting, make the butter and the whip. In a small bowl, add the maple syrup, balsamic, tamari, miso, and butter. Whisk to combine and set aside. 4: Next, add the ricotta, tahini, 1 teaspoon of the maple miso butter, salt, and pepper to a food processor. Process until smooth. 5: Remove the squash from the oven, add the chickpeas to the pan, then pour the miso butter over both. Brush all sides of squash and shake the pan to coat the chickpeas. Place back in the oven for 6-9 minutes, flipping the squash halfway. 6: Remove the pan from the oven and allow it to cool for a minute or two. 7: Spread the tahini-ricotta whip on a plate, top with the squash followed by the chickpeas. Add the crushed cashews, scallions, red pepper flakes, and a drizzle of maple syrup.View original recipe