Maple-Roasted Acorn Squash With Quinoa

Maple-Roasted Acorn Squash With Quinoa
2.4 from 5 ratings
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.
Maple-Roasted Acorn Squash with Quinoa
  • 1 medium acorn squash
  • 4 tablespoon pure maple syrup
  • 6 tablespoon olive oil
  • ½ teaspoon cayenne pepper
  • salt and freshly ground black pepper
  • 3 cup water
  • 1 ½ cup dried quinoa, rinsed
  1. Preheat the oven to 350 degrees F. Line a baking pan with foil.
  2. 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.
  3. 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.
  4. Place the squash in the prepared baking pan and roast for about 15 minutes.
  5. 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.
  6. Plate the acorn squash on top of the quinoa and drizzle with the drippings from the pan as a dressing. Serve hot.