Roasted Acorn Squash Brussel Sprouts and Red Onion with Tahini Dressing

1 acorn squash, cut in half, scoop out seeds, slice ¾” (can cut slices in half)
1 bag brussel sprouts, washed and trimmed
1 red onion, peeled and quartered
handful fresh cranberries
½ tsp sea salt
½ tsp chipotle chili powder
1/8 tsp cumin
1-15 oz can chickpeas, drained and rinsed

Raw pecans
1 box wild rice, cook as directed

Cilantro Tahini dressing

¼ cup tahini
¼ cup water (+ 1-3 Tbsp water as needed to thin)
1 Tbsp olive oil
2 Tbsp lime juice
½ Tbsp maple syrup
1 clove garlic
handful cilantro
¼ tsp sea salt
¼ tsp fresh ground pepper

Toss veggies with spices. Roast veggies and cranberries on baking sheet lined with parchment paper 20-25 minutes at 425

Cook wild rice as directed on box

Combine dressing ingredients in blender and refrigerate

When vegetables are roasted and rice is cooked, combine the two, add in pecans and several Tablespoons of dressing.   Heat thru.  Serve immediately with additional dressing. 

If you want to make this dish ahead, roast veggies 15 minutes,  refrigerate.  Cook rice and refrigerate.  When ready to serve combine veggies, rice and pecans with several tablespoons of dressing in an oven safe pan.  Cover and heat through.   serve as above

susan wesley