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


1. Preheat oven to 425°F. Grease baking sheet with oil or cooking spray.
2. In a large bowl, toss all ingredients together until the vegetables are coated.
3. Spread out on a large baking sheet and roast for 15-20 minutes; stir vegetables and return to oven for another 15 minutes, until tender and browned.

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)


1. Add all ingredients to a blender and mix until smooth. Drizzle over roasted squash and carrots.
2. Refrigerate any remaining sauce for up to one week.