Best Maple And Chile Roasted Squash With Quinoa Tabouli Recipes

Roasted Maple Delicata on Quinoa Pilaf image

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.

Chipotle Maple Roasted Squash image

Provided by yogiclarebear

Categories Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

3/4 lb butternut squash, peeled and diced into 1/2 pieces
1 small chipotle pepper, plus
1 -2 teaspoon adobo sauce
2 tablespoons sugar-free maple syrup
2 tablespoons fat-free margarine
salt (optional)

Steps:

Combine the chipotle pepper, sauce, margarine and syrup in a small food processor and process until smooth.
In a plastic baggie, combine all ingredients and toss to coat. (Let sit in the fridge for a few hours if possible.).
Set oven to 375 degrees.
Lightly spray a baking sheet with cooking spray and spread the squash out evenly on one layer on the baking sheet. Sprinkle with optional salt.
Bake for 10 minutes, and then stir/toss.
Bake another 10-15 minutes until squash is tender, stirring occasionally.

Nutrition Facts : Calories 83.9, Fat 0.6, SaturatedFat 0.3, Sodium 91.7, Carbohydrate 20.7, Fiber 3.5, Sugar 3.9, Protein 1.7

Maple and Chile Roasted Squash With Quinoa Tabouli image

Provided by Donna Hay

Yield 4 servings

Number Of Ingredients 16

1 (2kg or 4 lb or 4 oz) butternut squash or 2 (1kg or 2 lb or 3 oz) butternut squash, halved
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
1 teaspoon chile flakes
Sea salt and cracked black pepper
1/4 cup (40g or 1 ½ oz) roasted almonds, chopped
For the quinoa tabouli:
2 cups (320g or 11 ¼ oz) cooked quinoa
½ cup (8g or ¼ oz) torn mint leaves
60g (2 oz) wild rocket (arugula) leaves
For the lemon tahini dressing:
½ cup (140g or 5 oz) hulled tahini
⅔ cup (160ml or 5 ½ fl oz) lemon juice
1 cup (250ml or 8 ½ fl oz) water
1 clove garlic, crushed
Sea salt flakes

Steps:

Preheat oven to 220°C (425°F).
Scoop the seeds from the squash and discard. Place squash, cut side up, onto a baking tray. Using the tip of a sharp knife, make some shallow slashes into the squash flesh. Combine the oil, maple, chile, salt and pepper and brush over the squash. Cover with aluminium foil and roast for 20 minutes. Remove the foil and roast for a further 40 minutes or until the squash is golden and soft.
To make the quinoa tabouli, in a large bowl combine the quinoa, mint, and arugula.
To make the lemon tahini dressing, in a small bowl, place the tahini, lemon juice, water, garlic and salt. Mix to combine.
To serve, place the squash onto a serving platter and top with the tabouli. Drizzle with the lemon tahini dressing and sprinkle over almonds.