TL;DR: Roast squash at 400°F for 35 to 40 minutes. Toast macadamia nuts.
Mix dressing. Toss nuts and squash together and drizzle with dressing.

Enjoy this dish as is or use it as a star element of the Best Friend Salad. Better yet, make a double recipe; eat some now and use the rest in a salad later in the week. Any leftover dressing is amazing tossed with sliced cucumber and sesame seeds.

Serves 2 as a side dish.


  • 1 small to medium delicata squash, seeded and sliced into thin half-moons

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon fine sea salt

  • 10 macadamia nuts, crushed (see note)

Maple Mustard Tahini Dressing

Good Enough Good Enough Leanne Brown
  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon maple syrup

  • 1 tablespoon tahini

  • 1 teaspoon dijon mustard

  • Pinch of fine sea salt

    Note: Crush the macadamia nuts with the side of a knife, or finely chop them. You want their texture to be like breadcrumbs.


1. Preheat the oven to 400°F. Line a sheet pan with parchment paper or a silicone baking mat.

2. Dump the squash slices onto the sheet pan and drizzle them with the olive oil and salt. Toss it all together with your hands to evenly coat the slices. Arrange them on the pan so that they are evenly spaced; having a bit of space between them is good, but a little overlap is not a big deal.

3. Roast the squash until it is brown around the edges and can be easily pierced with a fork, about 30 minutes. Flip and roast until the slices are lightly browned all over, 5 to 10 minutes more.

4. Place the crushed nuts in a dry pan over medium-high heat and toast them, shaking the pan occasionally, until they are medium brown, about 5 minutes. Stay close—they go from light to dark in a flash. Once they have darkened, take the pan off the heat immediately.

5. Make the dressing: Place the lemon juice, maple syrup, tahini, mustard, and a pinch of salt in a small jar with a lid. Put the lid on and shake until all the ingredients come together.

6. Transfer the warm squash to a metal bowl, add the macadamia nuts and a drizzle of the dressing, and toss to combine. Pile the mixture high on the center of a serving plate and drizzle with a bit more dressing. The squash is best the first day or two after you’ve made it but will keep in a sealed container in the fridge for 3 to 5 days.

Excerpted from Good Enough: A Cookbook by Leanne Brown, illustrations by Allison Gore. Workman Publishing © 2022.

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