autumn/ bowls/ recipes/ season

Autumn Acorn Squash Bowl w/ Cilantro Tahini Dressing

Autumn Acorn Squash Bowl w/ Cilantro Tahini Dressing | Well and Full | #autumn #bowl

So I have a question for you all – is it socially acceptable to put “Subject Matter Expert in Chickpea Roasting” on a resume? Yes? No? Okay, well maybe we’ll put that idea on the backburner for now.

It’s been a while since I gave a life update here, and I miss sharing my thoughts with you all. (Even though someone commented the following on one of my recipes on reddit: “Why does every recipe poster out there have to give a multi-page life story before posting the recipe?”) ¯\_(ツ)_/¯

ANYWAYS. Things are going pretty well! To be honest, I kind of lost my recipe-developing mojo this summer and wasn’t creating as much as I would’ve liked to. But for whatever reason, I’ve been on a recipe-developing spree lately and I might have to go back to posting twice a week to fit them all in by season! It’s been great embracing seasonal produce again and creating something that’s in harmony with the earth’s rhythm.

But then there’s also the whole “What should I do with my life?” question that looms over everything. I AM doing some job-searching right now, but I’m allowing myself to be a little bit picky. What I learned from my foray into the corporate world is that money doesn’t buy happiness; and that if you’re going to spend 40-50 hours a week in an office, you better be doing something you like. With that ethos in mind, I’ve only been inquiring after positions that really seem like they’d be a good fit for me in the social media / marketing field. I took marketing courses in association with my Business Management degree, and I’ve learned a LOT about social media by being a blogger. But more importantly – I love doing that type of work. I feel so passionate about it!! And I truly believe that if you’re passionate about what you do, you’re 100% better at it.

So that’s where I am in life right now. Still figuring things out, but way happier and healthier than I was a year ago. :) Cheers to the future!!

Autumn Acorn Squash Bowl w/ Cilantro Tahini Dressing | Well and Full | #autumn #bowlAutumn Acorn Squash Bowl w/ Cilantro Tahini Dressing | Well and Full | #autumn #bowlAutumn Acorn Squash Bowl w/ Cilantro Tahini Dressing | Well and Full | #autumn #bowl

Autumn Acorn Squash Bowl w/ Cilantro Tahini Dressing

These autumn acorn squash bowls are the perfect embodiment of fall, with warming spices, rich flavors, and contrasting textures.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 -3 Large Bowls


Roasted Stuff

  • 1 Acorn Squash
  • 1 Red Onion
  • 1 15- oz Can Chickpeas rinsed
  • Drizzle of Extra Virgin Olive Oil
  • 1/2 Tsp Salt
  • 1/2 Tsp Chipotle Chili Powder
  • 1/8 Tsp Cumin

Acorn Squash Seeds

  • The seeds from the Acorn Squash
  • Drizzle of Extra Virgin Olive Oil
  • Pinch of Salt
  • Pinch of Cayenne Pepper optional

Cilantro Tahini Dressing

  • 1/4 Cup Tahini
  • 1/4 Cup Water
  • 1/4 Cup Extra Virgin Olive Oil
  • Juice from 1 Lime
  • 1/2 Tbs Maple Syrup
  • 1 Clove Garlic
  • Handful of Cilantro
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper

The Rest of the Bowl

  • Mixed Greens however much you like
  • Sprouts optional
  • Sesame Seeds for crunch
  • Fresh Cracked Black Pepper


  1. Start by preheating the oven to 425 degrees F.

Roasted Stuff

  1. Then, prep the stuff that will be roasted. Start by cutting the acorn squash. I cut mine in half, lengthwise, then scooped the seeds out (don't throw out the seeds though, we'll use them!). Then I cut it into slices. You can keep the skin on!
  2. Then, peel the outer layer of the red onion off and cut it into wedges (as pictured).
  3. Next, rinse and drain the can of chickpeas, being sure to dry them well.
  4. Finally, assemble your squash, red onion, and chickpeas on a baking sheet (I lined mine with parchment paper). Drizzle everything with a little olive oil, and sprinkle with the spices listed above (salt, chipotle pepper, cumin).
  5. Roast the veggies and chickpeas in the oven for 25 minutes, or until everything is tender.
  6. When done, remove from the oven and set aside to let cool.

Acorn Squash Seeds

  1. Wash the seeds you reserved from the acorn squash and rinse them to remove any gooey stuff. Dry the seeds well with a paper towel.
  2. Bring a DRY pan to medium heat on the stove. Once the pan is hot, add in the seeds and dry-toast them until they've just been browned.
  3. When the seeds are done, transfer them to a bowl. Toss with a tiny drizzle of olive oil, with a pinch of salt and cayenne (if desired).

Cilantro Tahini Dressing

  1. Combine all dressing ingredients into a blender and blend on high until smooth and creamy. Taste, and adjust seasonings if necessary - i.e. add more lime if you like acid, more pepper if you like spice, etc.

Putting it All Together

  1. Assemble your bowls. Start with a layer of mixed greens and sprouts. Then, add on as many roasted veggies as you like. Drizzle everything with the cilantro tahini dressing, and top it off with sesame seeds and the roasted acorn squash seeds. (Then I always complete my bowls with a sprinkling of fresh-cracked pepper.)
  2. Enjoy!

Autumn Acorn Squash Bowl w/ Cilantro Tahini Dressing | Well and Full | #autumn #bowl

Link of the Day:

Soup, stew, chowder, bisque, broth – You name it, I’m there. And this Chickpea Noodle Soup from Will Frolic For Food looks like it takes the cake.


  • Reply
    Meredith Youngson
    November 1, 2016 at 1:02 pm

    I feeeel your pain with the whole job hunt sitch! I’m not a desk-job kinda girl either but there are lots of creative jobs out there that would be lucky to have you!. ps. Love hearing your life updates :)

    • Reply
      November 1, 2016 at 1:14 pm

      Aww thank you Meredith!! That’s really sweet of you to say. :) And I’m glad you like the life updates, that comment on reddit was a bit discouraging! So your support means a lot :)

  • Reply
    renee (will frolic for food)
    November 1, 2016 at 1:32 pm

    this one pan roast with all the sprouts and that dressing looks divine! totally right up my alley. LOVE IT!!! gorgeous photos my love. and thanks for the link love!

    • Reply
      November 2, 2016 at 10:32 am

      Thank you, lovely lady!! And it was an obvious choice to share that chickpea noodle soup… talk about #SOUPGOALS!! :D

  • Reply
    November 1, 2016 at 2:25 pm

    That recipe sounds delicious! I love seasonal cooking. Not only is it brilliant for the environment, but it makes everything more special.

    And I can totally sympathise with the job hunt situation – I’m in the same position myself…except that I can’t even narrow it down a field of interest! So I’m very envious of you knowing what area you want to pursue.

    I hope you find a job which you love!

    • Reply
      November 1, 2016 at 2:31 pm

      I’m lucky knowing what I want to do now, but for almost two years I was stuck in a field that I didn’t like, because I didn’t know what I wanted to do! But sometimes you have to do something you don’t like to figure out what you DO like. I wish you all the best in your search, Kirsten! <3

  • Reply
    valentina | sweet kabocha
    November 1, 2016 at 3:55 pm

    About the future. I’m the kind of girl who wants to decide and start something new IMMEDIATELY. So you’ll understand how much I’m struggling to live in a country I can’t work in, waiting for at least September 2017, when my boyfriend will have his first anniversary at the current firm – and we’re going to decide if flying back to Europe or stay here….but I can’t wait to go back, where I’ll be able to work and start a new life!
    I wish you to find the perfect employ btw ^_^

    • Reply
      November 1, 2016 at 4:30 pm

      Oh Valentina, I can’t imagine what you’re going through :( I’m similar in wanting to start something new immediately, so it must be terrible kind of being in “limbo” where you don’t know what you’re going to do. I hope things look up for you soon :)

  • Reply
    Rachel @ Baking Up Bliss
    November 1, 2016 at 3:59 pm

    This looks so fantastic! I’m happy to hear that you’ve been so inspired lately, I can’t wait to see everything you come up with :) I absolutely love acorn squash (and roasted things in general) right now, can’t wait to make this!

    • Reply
      November 1, 2016 at 4:31 pm

      Thank you so much Rachel!! I’m excited to get my inspiration back too! :)

  • Reply
    dixya @food, pleasure, and health
    November 1, 2016 at 7:51 pm

    cheers to new job search that means more to you than just a paycheck. m currently in a position where i cant just quit yet but i dont truly love it either. i hope to make a transition soon to something i love! i need to try acorn squash very soon, esp with that dressing.

    • Reply
      November 2, 2016 at 10:28 am

      Thank you so much for the well wishes, Dixya!! I hope you can find the right situation for yourself too :) <3

  • Reply
    Gabriella @ Putumayo Kitchen
    November 2, 2016 at 10:02 am

    Literally drooling over these photos – what a beautiful autumn bowl and mix of flavours! I totally agree with you in terms of jobs/passions. I’m job hunting too right now and although it kinda sucks, I’m reminding myself to stay true to things I believe in and enjoy doing. Money definitely doesn’t make you happy – I would rather have more time to create food and recipes than be at a desk all day! Good luck on your search :) , Gabriella x

    • Reply
      November 2, 2016 at 10:29 am

      YES – you have to stay true to what you believe in!! Life is about so much more than a paycheck. <3 XO

  • Reply
    Natalie | Feasting on Fruit
    November 2, 2016 at 12:53 pm

    Hahaha “expert chickpea roaster” :D Anyone would be crazy NOT to hire you with that kind of resume! Or just for having the guts to put that on a resume. Also this bowl is perfect proof, the chickpeas and the whole thing looks so scrumptious. And I like the new blog look too!

    • Reply
      November 2, 2016 at 1:19 pm

      Thanks girl!! The blog look is still in progress (read: trying to handle this redesign on my own lol). So I appreciate your note!! :)

  • Reply
    Maya | Spice + Sprout
    November 2, 2016 at 1:18 pm

    This is so beautiful, Sarah! I love the photos and the tray of roasted things ;) Definitely a bowl of good healing food that I want inside of me! I recently started a new job, and while it isn’t the path I want to take long-term, I am really enjoying the people and the hands on work. I hope you find something that makes you happy and fulfilled <3

    • Reply
      November 2, 2016 at 1:20 pm

      Thank you Maya!! And I hope things work out with your new job too :)

  • Reply
    November 3, 2016 at 3:19 am

    This looks absolutely divine! I personally love to hear all the stories before the recipes. Thanks for the lovely recipe and good luck with the job search!

    • Reply
      November 3, 2016 at 7:07 am

      Awww thanks Rikelle!! I love being able to share a little part of my life with my readers :) Thanks for stopping by!! :)

  • Reply
    10 Cozy Desk Lunches | Primarily Plants
    December 3, 2016 at 12:10 am

    […] Roasted Acorn Squash Bowl by Well and Full […]

  • Reply
    Roasted Squash, Lentil, and Chicken Bowl with Cilantro Tahini Dressing | Paleo-ish
    December 3, 2016 at 9:08 am

    […] cool side note:  I can’t say what initially drew me to this recipe on Well and Full a couple of weeks ago.  It may have been just the utter cacophony of flavours. […]

  • Reply
    21 of the Best Fall Acorn Squash Recipes that Delight
    September 25, 2018 at 10:18 am

    […] Autumn Acorn Squash Bowl with Cilantro Tahini Dressing […]

  • Leave a Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.