Roasted Maple Delicata Squash on Quinoa Pilaf

Roasted Maple Delicata Squash on Quinoa Pilaf
 
I got some delicata squash in my CSA and instantly thought of a recipe that was in my Sprouted Kitchen cookbook. Unfortunately I saw some negative reviews online, so went looking again. The photo from this recipe on Epicurious is credited to Sprouted Kitchen, so I assume it is also hers. Like kabocha and acorn squash, the skin of delicata squash is edible - no need to peel!
Recipe type: Side Dish, Vegetarian, Vegan
Makes: 4 servings
Ingredients
Quinoa
  • ¾ cup (185 mL) quinoa, rinsed and drained
  • ¼ cup (60 mL) chopped fresh parsley, plus more for garnish
  • 1 small shallot, finely chopped
  • 2 Tbsp (30 mL) fresh lemon juice
  • 1 Tbsp (15 mL) olive oil
  • Salt and pepper, to taste
Squash
  • 2 lb (908 g) delicata squash, halved, seeded, then cut into 1" thick slices
  • 2 Tbsp (30 mL) olive oil
  • 1 Tbsp (15 mL) maple syrup
  • ¼ tsp (1 mL) smoked paprika or chipotle pepper
  • Salt and pepper, to taste
Pumpkin Seed Garnish
  • ½ cup (125 mL) raw pumpkin seeds
  • 2 tsp (10 mL) canola or other neutral oil
  • 1 tsp (5 mL) ancho chili powder
  • ¼ tsp salt
Instructions
  1. Preheat oven to 425˚F. Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. In a medium pot, combine rinsed quinoa and about 1¼ cups (310 mL) water. Bring to a boil. Reduce to a simmer, then cover and cook until water is absorbed, about 15 minutes. Fluff with a fork and set aside, with lid ajar.
  3. Meanwhile, toss sliced squash with olive oil, maple syrup, smoked paprika/chipotle pepper and salt and pepper, to taste. Spread in a single layer on lined baking sheet and roast in upper third of the oven until tender and edges are brown, about 20 minutes.
  4. Meanwhile, toss the pumpkin seeds with canola oil, ancho chili powder and salt. Turn the oven down to 350˚F (or if you, like me, have a toaster oven, you can do this while squash is cooking) and roast, stirring once, until lightly toasted, about 8 minutes.
To Assemble:
  1. Stir in parsley, shallot, lemon juice and olive oil to quinoa. Add salt and pepper to taste. Place quinoa pilaf on serving dish and place roasted squash on top. Garnish with toasted pumpkin seeds.

 

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