Cooking time: 55 minutes

Serves 6

 What You Need:

• 2 butternut squash, peeled, halved, and seeded
• Olive oil
• Maple syrup
• Salt and pepper
• 1 pouch of Haven’s Kitchen Golden Turmeric Tahini
• ¼ cup pom seeds
• A few sprigs of thyme, leaves only

 How to Make it:

1. Preheat your oven to 425.
2. Lay your squash half face down on a cutting board, then place a chopstick on either side of the squash. This will prevent you from cutting all the way through the squash and create the “hassleback”
3. Slice the squash, leaving about ¼ inch between slices
4. Lay the squash on a baking sheet lined with parchment, then drizzle with olive oil and maple syrup – using the back of a spoon or pastry brush to get the oil and syrup into the cracks
5. Season with salt and pepper and roast for 45 minutes
6. Once the squash is tender all the way through, remove from oven and garnish with a drizzle of Tahini, pom seeds and thyme