This is a wholesome and fresh dinner that is somewhat salad like, but warm and comforting on a cold winter's night, too. I like this with the really small butternut squashes as they make for a perfect portion size, but if you can only find a large one just cut it into wedges. Or you can use acorn squash if you prefer.
Serves 4
Recipe adapted from Epicurious. The photo is theirs.
Ingredients:
1 large or two small butternut squash, halved lengthwise
2 Tbl. olive oil
1 Tbl. maple syrup
1/2 tsp. red pepper flakes (or more to taste)
Salt & Pepper
1/4 cup tahini
1/2 cup fresh lemon juice
1 clove garlic, grated or minced
1/2 tsp. honey
1 cup quinoa
1/2 cup torn mint leaves
3 cups arugula, chopped
1/2 cup chopped almonds
Instructions:
Preheat the oven to 425 degrees.
Scoop the seeds out of the squash halves. Place them with the flesh side up on a baking sheet that's been lined with parchment paper.
Combine the olive oil, maple syrup, red pepper flakes and some salt and pepper in a small bowl. Spoon some of the mixture over each of the pieces of squash, spreading it evenly over the tops. Cover the baking sheet with aluminum foil and place in the oven. Roast the squash for 20 minutes, then remove the foil and roast for another 20 minutes until they're soft and golden on top.
While the squash cooks, make the quinoa following the instructions on the package.
Also while the squash cooks, make the dressing by combining the tahini, lemon juice, garlic, honey and some salt and pepper in a small bowl. Stir it well. If it's too thick. add some water a 1/4 cup at a time to loosen into a sauce-like consistency.
When the squash is done cooking assemble the plates by placing a squash half (or wedge if the squash is large) on each plate, adding a scoop of quinoa on top and then a handful of arugula and mint. Drizzle some dressing over the top of the greens and sprinkle chopped almonds over the top.
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