Roasted Maple Delicata On Quinoa Pilaf Recipes

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MAPLE-ROASTED DELICATA SQUASH WITH RED ONION



Maple-Roasted Delicata Squash with Red Onion image

Provided by Leah Koenig

Categories     Onion     Side     Thanksgiving     Squash     Maple Syrup     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9

3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into 1/4-inch thick slices
2 medium red onions, halved lengthwise and cut into 1/2-inch rings
5 garlic cloves, peeled and smashed
4 fresh thyme sprigs
1/2 teaspoon red-pepper flakes
3 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
Kosher salt
freshly ground black pepper

Steps:

  • Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
  • Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.

ROASTED MAPLE DELICATA ON QUINOA PILAF



Roasted Maple Delicata on Quinoa Pilaf image

Categories     Wheat/Gluten-Free     Quinoa     Squash     Vegan     Sponsor

Yield Serves 4

Number Of Ingredients 18

For the quinoa pilaf:
3/4 cup quinoa, rinsed and drained
1/4 cup chopped parsley, plus more for garnish
1 small shallot, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
Sea salt and ground pepper, to taste
For the squash:
2 pounds delicata squash
2 tablespoons extra virgin olive oil
1 tablespoon real maple syrup
1/4 teaspoon smoked paprika
Sea salt and pepper
1/2 cup pepitas (pumpkin seeds)
2 teaspoons grapeseed oil
1 teaspoons ancho chili powder
1/4 teaspoons sea salt
Fresh thyme, for garnish

Steps:

  • In a pot, combine the rinsed quinoa with 1 1/4 cups water. Bring it to a boil, then down to a gentle simmer, and cover and cook for 15 minutes. Fluff it with a fork and leave the lid ajar for it to fluff.
  • Preheat the oven to 425°F. Line a baking sheet with parchment paper. While the quinoa cooks, start the squash. Cut them in half lengthwise and scoop out the seeds. Cut the squash into 1" half moons and spread them on the lined baking sheet. Drizzle on the olive oil, maple, paprika and 1/2 tsp. each salt and pepper. Toss to coat. Roast in the upper third of the oven for 20 minutes until tender and browned on the edges.
  • Turn the oven down to 350°F. Toss the pumpkin seeds with the grapeseed oil, chili powder and sea salt. Spread them on a clean baking sheet and toast for 8 minutes stirring once while baking. Remove to cool.
  • Into the quinoa, stir in the parsley, shallot, lemon juice, olive oil and a few pinches of salt and pepper. Stir to mix and adjust seasoning to taste.
  • Onto your serving dish, spread the quinoa and top with the roasted squash. Garnish with the spicy nuts, remaining parsley and fresh thyme.

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