Acorn Squash with Pears, Sage, and Maple Tahini Dressing

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Fall is my favorite season. I love the cooler weather, the trees popping with reds, oranges and yellows, and most of all, the fall foods. Grocery stores are practically bursting with squashes of all shapes, sizes, colors and textures. Trust me, there are some really funky ones out there, but one of my favorites is the acorn squash. It’s pretty easy to see where this little guy gets its name from. Looks like an acorn, right?

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When roasted, the natural sugars in the squash caramelize, lending this dish a sweet and nutty flavor that pairs perfectly with crunchy red pears, and a creamy maple tahini sauce.


I start by scooping out the seeds, and slicing the squash into half moons. Then I roast it at 425° F for 30 minutes, flipping halfway through.



I found red pears at my local farm stand. They’re sweet, juicy, crunchy and refreshing. If you can’t find red pears, green pears or apples will do the trick.


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I love this dish because it looks really festive and kind of fancy, but it was super easy to make. I already had some cooked quinoa in the fridge, but you could use brown rice or really any other grain to give the dish some texture.

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I garnished with fresh sage which adds an earthy pop of green. Then I drizzled the sauce over the top with some black pepper and sea salt.


The tahini in the sauce makes the perfect creamy, nutty base that’s sweetened with maple syrup, and evened out with a touch of apple cider vinegar. Overall, this is the perfect fall/holiday crowd pleaser!





About Danielle

I am a Registered Dietitian Nutritionist and Master of Applied Gastronomy: Culinary Arts graduate with a passion for pastry. After years of working in food and nutrition PR and communications, I turned my passion for all things culinary into a career. Now, I create plant-based recipes (mostly desserts) and share the art and science of making delicious recipes without eggs, dairy or gelatin for the home cook and pro. 

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