A bright, cozy, West‑Coast‑feminine dish inspired by Jillian Harris’ signature glow aesthetic. Sweet roasted butternut squash and caramelized red onions meet a silky maple‑tahini drizzle that feels both nourishing and elevated. It’s warm, colourful and perfect for autumn dinners, brunch spreads or wellness‑forward entertaining.
High in fibre.
Prep 15 min Cook 30–35 min Serves 4
Ingredients
1 medium butternut squash, peeled and cubed
1 large red onion, sliced into wedges
2 tbsp olive oil
1 tsp maple syrup
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp cinnamon (optional)
3 tbsp tahini
1 tbsp lemon juice
1 tbsp maple syrup (for sauce)
1–2 tbsp warm water, to thin
Pinch salt
Optional garlic powder or splash of apple cider vinegar
Handful fresh parsley
2 tbsp toasted pumpkin seeds
Instructions
- Roast the vegetables
Preheat oven to 400°F (200°C). Toss squash and red onions with olive oil, maple syrup, salt, pepper and cinnamon. Spread on a parchment-lined baking sheet and roast 30–35 minutes, flipping halfway until caramelized and golden. - Make the tahini magic drizzle
Whisk tahini, lemon juice, maple syrup, and salt. Add warm water gradually until smooth and pourable. Adjust sweetness or acidity to taste. - Assemble
Transfer roasted vegetables to a serving platter. Drizzle generously with tahini sauce. Finish with parsley, pumpkin seeds and an optional extra drizzle of maple syrup.
Beauty Benefits
- Beta‑carotene from squash supports skin radiance and natural glow.
- Tahini’s healthy fats nourish the skin barrier for softness and hydration.
- Red onions’ antioxidants help protect skin from environmental stressors.
- Maple syrup offers trace minerals that support skin vitality.
- Lemon juice brightens complexion with natural vitamin C.
Health Benefits
- High in fibre for digestion and satiety.
- Tahini provides calcium, iron, and healthy fats for balanced nutrition.
- Antioxidant‑rich vegetables support immune health.
- Naturally gluten‑free and plant‑based.
- Lower‑sugar savoury dish with gentle sweetness from maple.
Storage
- Refrigerator: 3–4 days
- Freezer: Squash freezes well; onions soften slightly
- Reheat: 350°F for 10 minutes
- Tahini sauce: Keeps 5–7 days in the fridge
Substitutions
- Squash: Sweet potatoes or acorn squash
- Tahini: Almond butter or cashew butter
- Maple syrup: Honey or agave
- Red onions: Shallots or yellow onions
- Add‑ins: Chickpeas, quinoa, feta or pomegranate seeds
History + Cultural Context
This dish blends Middle Eastern tahini tradition with West‑Coast comfort cooking. Jillian Harris often highlights simple, nourishing meals with bright colours, seasonal produce, and approachable elegance — exactly what this recipe embodies. Butternut squash and tahini are a natural pairing, and the addition of red onions brings a rustic warmth reminiscent of cozy Canadian autumn cooking.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
Face by Stace 