Roasted squash bites on quinoa crisps with goat cheese cream, maple red onion and toasted sage

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line two baking trays with parchment paper.

2. 2

   In a bowl, toss the squash with 15 ml (1 tbsp) olive oil, smoked paprika, ground cumin, 2 g (about 1/3 tsp) salt, and black pepper. Spread the squash on one tray and roast for 20 to 22 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned at the edges.

3. 3

   In another bowl, mix the cooked quinoa with the grated Parmesan and a pinch of salt. Make 16 small mounds on the second tray and flatten them with the back of a spoon to form thin discs. Bake at 220 °C / 425 °F for 12 to 15 minutes, until golden and crisp. Let them cool for 5 minutes so they firm up.

4. 4

   Meanwhile, heat a small skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and the red onion. Cook for 4 minutes until it starts to soften. Add the maple syrup, balsamic vinegar, and a pinch of salt. Cook 6 to 8 minutes more, stirring, until the onion is glossy, tender, and slightly reduced.

5. 5

   In the same skillet, toast the sage leaves for 30 to 45 seconds per side over medium-low heat, until aromatic and lightly crisp. Transfer to a plate.

6. 6

   In a bowl, combine the goat cheese, Greek yogurt, honey, finely grated zest of the whole lemon, and 10 ml (2 tsp) lemon juice. Stir with a spoon or small whisk until smooth and creamy. Adjust with a pinch of salt if needed.

7. 7

   Assemble each bite by spreading a little goat cheese cream on each quinoa crisp. Top with a few cubes of roasted squash and a small amount of the glazed red onion.

8. 8

   Finish each piece with half a leaf or one small toasted sage leaf. Serve warm or at room temperature.