Maple tahini sauce with roasted squash & carrots

Ingredients for Roasted Squash & Carrots

• 3 tbsp (45 ml) Wabanaki Maple, Toasted Oak Barrel-Aged Maple Syrup
• 3 tbsp (45 ml) Olive oil
• ½ tsp (2.5 ml) Kosher salt
• ½ tsp (2.5 ml) Black pepper
• 1 each Butternut squash, peeled, seeded, & cubed (1-inch pieces)
• 6 each Carrots, peeled, cut into 1-inch pieces

Method

Chef's Tip

Frozen butternut squash will become mushy during cooking; use fresh butternut squash when possible
If possible, use the convection setting on your oven to help caramelize the butternut squash & carrots

Ingredients for Maple Tahini Sauce

• ¼ cup (60 ml) Wabanaki Maple, Toasted Oak Barrel-Aged Maple Syrup
• ¼ cup (60 ml) Tahini
• 2 tbsp (30 ml) Olive Oil 
• 2 tbsp (30 ml) Apple cider vinegar
• 1 tbsp (15 ml) Lemon juice
• 1 each Garlic Clove
• ½ tsp (2.5 ml) Kosher salt
• ¼ cup (60 ml) Water (adjust amount to reach desired consistency)

Method