Cayenne is spicy! Use as little or much as you'd like.
- 1 medium acorn squash
- 4 Tablespoons pure maple syrup
- 6 Tablespoons olive oil
- ½ Teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 3 Cups water
- 1 ½ Cup dried quinoa, rinsed
Preheat the oven to 350 degrees F. Line a baking pan with foil.
Using a large knife, cut the acorn squash in half through the stem. Scoop out the seeds and fibers with a spoon, then cut the squash into bite-size pieces.
In a medium bowl, whisk together the syrup, oil, cayenne, and some salt and pepper. Pour the syrup mixture over the squash and toss, making sure each piece is coated.
Place the squash in the prepared baking pan and roast for about 15 minutes.
While the squash roasts, pour the water and quinoa into a medium pot set over medium-high heat. Cook until the quinoa puffs and the little tail pops out, about 15 minutes.
Plate the acorn squash on top of the quinoa and drizzle with the drippings from the pan as a dressing. Serve hot.