Spiced-roasted acorn squash tossed with crispy quinoa and chimichurri for a lovely side dish or simple vegan-friendly lunch.
1 acorn squash
1/4 cup plain, whole milk yogurt
1 tablespoon smoked paprika
2 teaspoons sucanat or brown sugar
1 1/2 teaspoon onion powder
1 1/2 teaspoon dried Mexican oregano
1 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon chipotle powder
½ teaspoon black pepper
½ teaspoons sea salt
1/4 cup cooked quinoa
2 teaspoons olive oil
- Preheat oven to 375˚F. Peel the acorn squash, cut in half, and remove seeds. Take each half and slice each half into 1/2″ slices. Alternatively, cut into slices then cut off peel (either way works- just depends on preference). Place in a bowl.
- In a separate bowl, combine spices, sucanat, salt, and pepper. Add the yogurt and give a good stir. Scrape the yogurt mix into the squash and toss until squash is well-coated. Place squash in a single layer on one to two parchment-covered sheet tray and roast until tender, 30 to 40 minutes (depending on thickness of slice- they should be tender but not falling about).
- While squash is roasting, heat olive oil over medium-high heat in a large skillet. Add quinoa and stir until liquid has evaporated and quinoa is lightly browning and crisp, 2-4 minutes. Remove from skillet and set aside.
- Make chimichurri according to directions then serve squash with quinoa and a few spoonfuls of chimichurri,
Keywords: roasted acorn squash, chimichurri, crispy quinoa