Maple Roasted Delicata Squash with Quinoa, Kale & Smoky Tahini Sauce
Prep time
Cook time
Total time
Author: Emma
Recipe type: Main/Side
Serves: 4-6 servings
Ingredients
For the Squash:
2 small delicata squash
2 tbsp olive oil
1.5 tbsp maple syrup
pinch cayenne pepper
For the Quinoa and Kale:
1 cup uncooked quinoa
1 cup vegetable stock (or 1 cup of water)
1 cup water
1 tbsp olive oil
1 medium onion, diced
1 small bunch of kale, destemmed and finely chopped
¼ cup toasted pumpkin seeds (optional)
For the Smoky Tahini Sauce:
½ cup tahini
½ cup water
2 tbsp nutritional yeast (optional)
2 tbsp apple cider vinegar
Dash low sodium tamari
Dash liquid smoke (optional)
2 tsp smoked paprika
1 tsp cumin
½ tsp chili powder
Method
Preheat the oven to 400F/200C
Cut the squash into 1 inch rounds
Mix the olive oil, maple syrup and cayenne pepper in a bowl, and toss the squash slices with the oil-syrup mixture, or brush each slice individually. Lay the squash in a single layer on a baking sheet (line with foil for easier clean up!)
Roast for 15 minutes, remove from the oven and flip, then roast for 15-20 more minutes until tender and golden
Meanwhile make the quinoa and kale: Combine the quinoa, stock and water in large pot. Bring to the boil and simmer for about 15-20 minutes until the liquid is absorbed, and the quinoa is tender (with a little bite!)
Heat the olive oil in a large shallow skillet, add the onions and saute until softened, and the kale and saute until tender. Add the cooked quinoa to the skillet and toss to combine.
Make the sauce: throw all of the sauce ingredients into a mason jar and shake shake shake until everything is well combined
Assemble the dish: Place the cooked squash atop the quinoa kale mixture, sprinkle with pumpkin seeds if desired, and drizzle with the sauce
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/maple-roasted-delicata-squash-quinoa-kale-smoky-tahini-sauce/