Maple & Thyme Roasted Honey Nut Squash with Lemony Tahini Dressing

Preheat oven to 400F (200C) and line a baking tray with parchment paper. Place the honey nut squash halves, flesh side up, on the tray. In a small bowl, combine the olive oil, pure maple syrup (or honey), cinnamon, smoked paprika, chili powder, and sumac. Brush a generous layer of this mixture over the honey nut squash flesh. Add a few sprigs of fresh thyme over the squash. Roast in the preheated oven for approximately 35 minutes, or until tender and lightly caramelized.

While the squash roasts, prepare the Lemony Tahini Dressing: In a separate bowl, whisk together the tahini sauce, minced garlic cloves, freshly squeezed lemon juice, and sea salt. Gradually add the warm water, whisking until the dressing reaches a smooth, pourable consistency.

Serve the roasted honey nut squash warm, drizzled generously with the Lemony Tahini Dressing and garnished with additional fresh thyme or parsley, if desired.