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The fall may be the best time to be a VegHead in northern climes. All sorts of great produce is ready for harvest and the prices are the best we’re going to get all year on local veggies. Butternut squash, pumpkins, and gourds of all kinds are a-plenty so now is the time to indulge yourself. Of course the big question becomes, OK I bought 3 ginormous squashes, now what? Well, we’re glad you asked. You can always make VegHead’s black bean and squash chili or you can give this super simple, roasted veggies and tahini sauce recipe a try. The sauce is so good that you might end up making it again to put on just about everything. Roasting the veggies brings out their sweetness and the combo is sure to please.

Roasted Autumn Veggies with Tahini Sauce
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Roasted Autumn Veggies with Tahini Sauce

Course: DinnerCuisine: vegan, vegetarianDifficulty: easy
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Ingredients

  • For the Roasted Vegetables

  • 6 cups of butternut squash cut into 1 cm cubes

  • 1 bunch of radishes, halved

  • 24 brussels sprouts, halved

  • 1 sweet onion, roughly diced

  • 1 block of tofu, cubed

  • 1 Tbsp of olive oil

  • 1 cup of uncooked quinoa

  • For the Sauce

  • 1/4 cup of cold water

  • 2/3 of a cup of tahini

  • 2 cloves of garlic, minced

  • 1/2 a cup of lime (or lemon) juice

  • 1/2 tsp of cayenne pepper

  • 1 Tbsp of curry powder

  • 1/2 cup of cilantro (or parsley), chopped

  • 1/2 tsp of salt

Directions

  • Preheat the oven to 400° F.
  • In a large bowl, toss the squash, radishes, brussels sprouts and onion with the Tbsp of oil.
  • When the oven is ready, place the veggies on a baking sheet lined with parchment paper and roast for 15 minutes.
  • Prepare the quinoa as per the instructions on the bag.
  • While the veggies are in the oven, whisk together the sauce ingredients in a small bowl and set aside.
  • When the veggies have roasted for 15 minutes, stir in the tofu to the baking sheet and roast for a further 10 to 15 minutes, until the squash and brussels sprouts begin to brown on the edges.
  • Serve the veggie and tofu mixture on a bed of quinoa and topped with a generous helping of tahini sauce.

Notes

  • This sauce is great on all kinds of things from salad to burgers.
  • You can add any of your favourite veggies into the roasting pan like carrots or potatoes, just be mindful that your veggie blend doesn’t become too heavy and starchy.
Roasted Autumn Veggies with Tahini Sauce
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