Prepare to tantalize your taste buds with a recipe that screams fall comfort and gourmet sophistication! This Maple Roasted Acorn Squash and Red Quinoa Salad is not just a dish; it's a culinary journey that transforms simple ingredients into a mouthwatering masterpiece. Imagine caramelized squash, nutty quinoa, and sweet cranberries dancing together in a symphony of flavors that will make your dinner guests think you've trained in a professional kitchen.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 acorn squash, halved and seeded
- 2 tablespoons maple syrup
- 1 cup red quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the acorn squash in half lengthwise, remove seeds, and slice into 1/2-inch thick half-moon shapes. Arrange squash pieces on the prepared baking sheet.
- Drizzle maple syrup over the squash pieces, then season with salt and pepper. Toss to coat evenly.
- Roast the squash in the preheated oven for 25-30 minutes, turning once halfway through, until edges are caramelized and squash is tender.
- While squash is roasting, rinse red quinoa thoroughly under cold water. Combine quinoa with vegetable broth in a medium saucepan.
- Bring quinoa to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it rest, covered, for 5 minutes. Then fluff with a fork.
- In a large mixing bowl, combine cooked quinoa, roasted squash pieces, dried cranberries, and chopped pecans.
- Gently toss the salad, adjusting seasoning with additional salt and pepper if needed.
- Transfer to serving plates and garnish with fresh thyme leaves before serving.
Tips
- Choose a ripe acorn squash with deep green color and no soft spots for the best flavor and texture.
- Rinse quinoa thoroughly to remove its natural bitter coating (saponin) before cooking.
- Use pure maple syrup for the most authentic and rich caramelization.
- For extra depth, toast the pecans lightly before adding them to the salad.
- Allow quinoa to rest after cooking to ensure maximum fluffiness.
- Don't overcrowd the baking sheet when roasting squash to ensure even caramelization.
- Fresh thyme is key - it adds a subtle herbaceous note that elevates the entire dish.
- This salad can be served warm or at room temperature, making it perfect for meal prep.
Nutrition Facts
Calories: 183kcal
Carbohydrates: 31g
Protein: 4g
Fat: 6g
Saturated Fat: g
Cholesterol: 0mg
