2 cups brussels sprouts, ends trimmed off and sliced in half
salt and pepper, to taste
maple-tahini sauce
2 tablespoons maple syrup
2 tablespoons tahini
water, added as needed to thin
Instructions
Preheat the oven to 400°F. Set out two baking sheets.
To prepare the squash, slice them in half and scoop out the seeds. Place the halves on a baking sheet, flesh side up, and use a fork to poke a few holes in each. Drizzle 1 tablespoon of olive oil on top. Bake for 40-60 minutes, until very tender.
Once the squash is in the oven, prepare the rest of the vegetables by placing them in a large bowl and tossing them with 1 tablespoon of olive oil and salt and pepper, to taste. Spread the vegetables out on the second baking sheet. Bake for 40 minutes, using a spatula to flip the veggies halfway.
While the vegetable cook, prepare the sauce by stirring the maple syrup and tahini together in a small bowl or cup. If needed, add a teaspoon or two of water to thin. Set aside.
When the squash is done roasting, use a spoon to scoop out some of the center flesh, so that a border about ½" - 1" remains. Save the scooped out flesh for another use (maybe these cookies?).
To serve, fill the scooped out squash halves with the roasted vegetables. Drizzle the maple-tahini sauce on top and enjoy!
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/11/13/roasted-vegetable-stuffed-squash-maple-tahini-sauce-vegan-gluten-free-thanksgiving/