The glorious thing about delicata squash opposed to other autumn squash is that the skin is absolutely edible once roasted. The maple and spice here play off it's naturally sweet flavor.
Recipe information
Yield
Serves 4
Ingredients
For the quinoa pilaf:
For the squash:
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Onto your serving dish, spread the quinoa and top with the roasted squash. Garnish with the spicy nuts, remaining parsley and fresh thyme.
