Appetizers & Snacks, Dinner, Lunch, Side Dishes
Roasted Fall Veggies with Maple Tahini Sauce
Recipe by Ninja Test Kitchen
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- 1 acorn squash
- 3 cups whole Brussels sprouts, cut in half
- 3 cups butternut squash, peeled, diced
- 1 tablespoon dried thyme
- 5 sprigs rosemary
- 1/4 cup + 1 tablespoon olive oil, divided
- Kosher salt, as desired
- Ground black pepper, as desired
- 3 tablespoons tahini
- 1 tablespoon maple syrup
- 3 tablespoons lemon juice
- 1 tablespoon water
- 2 tablespoons dried cranberries
- 1/4 cup pecans
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Step 1
Install SearPlate in the bottom level of the unit, then close the door. Select AIR ROAST, set temperature to 350°F, and set time to 25 minutes. Press the setting dial to begin preheating.
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Step 2
Using a fork, pierce several holes in the acorn squash, then place in the microwave and cook for 1 minute. Remove from microwave, discard seeds, and cut into 1-inch pieces. Add the acorn squash to a large bowl along with the Brussels sprouts, butternut squash, thyme, rosemary leaves, 1/4 cup olive oil, salt, and pepper. Toss until evenly combined.
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Step 3
When unit has preheated, open door and use oven mitts to remove SearPlate and place it on top of oven. Add the squash mixture to SearPlate, then reinstall SearPlate in bottom level of the unit. Close door to begin cooking.
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Step 4
While the vegetables are cooking, prepare the maple tahini sauce. In a small bowl, add the tahini, maple syrup, lemon juice, 1 tablespoon olive oil, water, salt, and pepper. Whisk until evenly combined and smooth.
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Step 5
When cooking is complete, carefully remove SearPlate from unit with oven mitts. Top the squash mixture with dried cranberries and pecans. Drizzle with prepared maple tahini sauce and serve warm.
