Maple-Roasted Acorn Squash with Quinoa

Contributor
Maple-Roasted Acorn Squash with Quinoa
Maple-Roasted Acorn Squash with Quinoa
Julie Ruggirello

Maple-Roasted Acorn Squash with Quinoa

The sugar in maple syrup creates a crispy, sweet crust on roasted acorn squash. Quinoa is a complete protein, so you can serve this as a side dish or as a full meal on meatless Monday.

2
Servings
1025
Calories Per Serving
Deliver Ingredients
Makes
5 cups quinoa

Notes

Cayenne is spicy! Use as little or much as you'd like.

Ingredients

  • 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

Directions

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.

Maple Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Maple Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Nutritional Facts

Total Fat
49g
75%
Sugar
24g
N/A
Saturated Fat
7g
33%
Protein
20g
40%
Carbs
133g
44%
Vitamin A
50µg
6%
Vitamin B6
1mg
48.6%
Vitamin C
24mg
40%
Vitamin E
9mg
45%
Vitamin K
29µg
36%
Calcium
195mg
20%
Fiber
13g
51%
Folate (food)
272µg
N/A
Folate equivalent (total)
272µg
68%
Iron
8mg
44%
Magnesium
337mg
84%
Monounsaturated
32g
N/A
Niacin (B3)
4mg
18%
Phosphorus
666mg
95%
Polyunsaturated
9g
N/A
Potassium
1591mg
45%
Riboflavin (B2)
0.9mg
55.5%
Sodium
1818mg
76%
Sugars, added
24g
N/A
Thiamin (B1)
0.8mg
52.7%
Zinc
5mg
33%