Roasted Acorn Squash with Herbed Quinoa, Maple-Miso Glazed Chickpeas, and Lemon Tahini Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   Place the 4 acorn squash halves cut side up. Brush them with 15 ml (1 tbsp) olive oil and season with 2 g (1/2 tsp) salt and 1 g (1/4 tsp) black pepper. Roast for 35 to 40 minutes at 220 °C / 425 °F, until tender and browned around the edges.

3. 3

   Meanwhile, place the quinoa in a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.

4. 4

   Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the chopped red onion and cook for 4 to 5 minutes until softened. Stir in 2 chopped garlic cloves and cook 30 seconds more.

5. 5

   Add the cooked quinoa to the skillet along with the parsley, mint, lemon zest, and 15 ml (1 tbsp) lemon juice. Season with 2 g (1/2 tsp) salt and 1 g (1/4 tsp) black pepper. Mix well, cook for 1 minute, and set aside.

6. 6

   In a bowl, mix the cooked chickpeas with the white miso, maple syrup, smoked paprika, ground cumin, 15 ml (1 tbsp) olive oil, and red pepper flakes if using. Spread the chickpeas on a small baking tray or on an open side of the main tray.

7. 7

   Bake the chickpeas at 220 °C / 425 °F for 18 to 20 minutes, stirring once halfway through, until golden and glossy.

8. 8

   For the sauce, whisk together the tahini, the remaining grated or very finely chopped garlic clove, 45 ml (3 tbsp) lemon juice, 45 ml (3 tbsp) warm water, and 2 g (1/2 tsp) salt in a bowl. Stir until creamy; add a little more water if you want a thinner sauce.

9. 9

   Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.

10. 10

    Fill each roasted squash half with the herbed quinoa. Top with the glazed chickpeas, spoon over the lemon tahini sauce, and finish with the toasted pumpkin seeds and a little more black pepper to taste. Serve hot.