Roasted Squash & Garlicky Beans with Yogurt-Tahini

🥘 Ingredients

• good-quality creamy vegan yogurt 8 oz
• good-quality tahini 2-2.5 tbsp
• large lemon 1
• fat garlic clove 2
• red pepper flakes ¼ tsp
• Kosher
• fat garlic cloves 3
• cannellini beans 2
• big handful baby spinach 3 oz
• extra virgin olive oil 3 tbsp
• dried oregano 2 tsp
• red pepper flakes ¼ tsp
• lemon juice 1 ½ tsp
• medium acorn squash 2
• extra virgin olive oil 2 tbsp
• pure maple syrup 1 tbsp
• Kosher
• fresh thyme sprigs 8-10
• For serving: Crusty bread to serve 4

Yogurt-Tahini Sauce

1. 1

   Prepare: good-quality creamy vegan yogurt , good-quality tahini , large lemon , fat garlic clove , red pepper flakes , Kosher salt and freshly cracked black pepper.
2. 2

   In a bowl or a 16-ounce (500 mL) or larger wide-mouth jar for which you have a lid, combine the yogurt, 2 tbsp tahini, lemon zest, 2 tbsp lemon juice, garlic, red pepper flakes (if using), 1/2 tsp kosher salt, and pepper to taste. Use a whisk to combine thoroughly, whisking away any clumps.
3. 3

   Season to taste with more salt or lemon juice as desired. For more nutty richness, add more tahini.
4. 4

   Label and store in a sealed jar or airtight container in the fridge for 5 to 6 days.
5. 5

   For the garlicky beans: fat garlic cloves , cannellini beans , big handful baby spinach , extra virgin olive oil , dried oregano , red pepper flakes , lemon juice . For the roasted squash: medium acorn squash , extra virgin olive oil , pure maple syrup , Kosher salt and freshly cracked black pepper, fresh thyme sprigs , timer tbsp Yogurt-Tahini Sauce (from meal prep), For serving: Crusty bread to serve .
6. 6

   Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat the oven to 450ºF / 230ºC. After timer minutes of preheating, add two rimmed sheet pans to the oven and heat the pans for 10 minutes .
7. 7

   While the oven/pans preheat, prep the Garlicky Beans: Finely chop the garlic cloves. Drain and rinse the beans, then pat dry. Chop the baby spinach.
8. 8

   While the oven/pans continue to preheat, prep the Roasted Squash. Add the sliced squash to a large bowl. Pat dry any moisture. In a small bowl, combine 2 tbsp olive oil, 1 tbsp maple syrup, 1 1/2 tsp kosher salt, a generous amount of pepper, and the thyme leaves. Rub the oil mixture onto the squash until well coated.
9. 9

   Using oven mitts, remove the hot pans from the oven. Carefully divide the squash across the pans, arranging the slices in a single layer. Roast for 22-26 minutes , or until tender and nicely brown (no need to flip).
10. 10

    While the squash roasts, make the Garlicky Beans. Heat 3 tbsp of olive oil over medium heat in a large frying pan or sauté pan. Once warm, add the finely chopped garlic. Cook for 1 minutes , stirring frequently, or until just starting to turn color. Add the oregano and red pepper flakes if using, and stir for 15 seconds. Add the drained beans and toss to coat in the oil. Add 1 tsp kosher salt and pepper to taste. Cook for 5 minutes, stirring frequently. Add the chopped spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and add the lemon juice. Season with salt, pepper, and more lemon juice as desired. Toast the bread using your method of choice. If desired, drizzle a bit of olive oil on top while still warm.
11. 11

    When ready to serve, schmear the Yogurt-Tahini Sauce across a serving platter. Spoon the Roasted Squash on top, followed by the Garlicky Beans. Scoop up everything with toasted bread.