Roasted Delicata with Maple Tahini

🧂 Ingredients

• 4 delicata squash seeded and cut in half moons
• 3 tsp olive oil

  divided
• 1 tsp salt divided
• 1 tsp garlic powder divided
• 1 tsp smoked paprika divided
• 1 can chickpeas drained
• 1 Bunch Dino Kale chopped bite sized pieces
• 3 tbsp pumpkin seeds
• ½ cup tahini
• 3 mandarin oranges juiced
• 1 lemon juiced
• ¾ cup water
• 1 tbsp plus 1 tsp maple syrup divided
• 1 tbsp fresh thyme leaves

Instructions

• 1 Preheat oven to 400
• 2 On a large sheet pan lay out delicata squash in a single layer. Drizzle or spray
  with olive oil and season with ¼ tsp salt and ½ tsp garlic powder. Bake for 30
  minutes turning once halfway.
• 3 On another sheet pan add chickpeas, 1 tsp olive oil, 1 tbsp maple syrup, ¼ tsp
  salt and ½ tsp smoked paprika. Toss until well mixed then bake for 20 minutes
  turning once halfway.
• 4 While they are baking make the Orange, maple tahini sauce by adding tahini,
  lemon, orange, water , fresh thyme, ½ tsp garlic powder, maple syrup and ¼ tsp
  salt and blending until smooth and creamy.
• 5 Spread kale on another sheet pan and spray with remaining oil and season with a
  pinch of salt. Bake for 5-7 minutes until crisp.
• 6 Layer the crispy kale, delicata and chickpeas in a bowl. Drizzle with half the
  sauce and put out the other half in a small bowl for drizzling. You will want
  more! Garnish with fresh thyme. Serve this warm or room temp.

Nutrition Info