Roasted Acorn Squash with Herbed Quinoa Pilaf, Crispy Chickpeas, and Creamy Tahini Apple Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the acorn squash halves on a baking tray cut side up. Rub them with 1 tablespoon olive oil, half of the maple syrup, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, the cinnamon, 1/2 teaspoon salt, and a little black pepper.

2. 2

   Roast the squash for 35 to 40 minutes at 220°C / 425°F, until tender and browned around the edges.

3. 3

   Meanwhile, dry the chickpeas well and toss them with 1 tablespoon olive oil, 1 grated garlic clove, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and black pepper. Spread them on a small tray or on an open side of the squash tray and roast at 220°C / 425°F for 20 to 25 minutes, stirring halfway through, until golden and crisp.

4. 4

   For the quinoa, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the red onion and cook for 4 to 5 minutes until softened. Add the rinsed quinoa and stir for 1 minute.

5. 5

   Pour in the vegetable broth, add 1/2 teaspoon salt, and bring to a boil. Lower the heat, cover, and cook for 15 minutes until the quinoa absorbs the liquid. Turn off the heat and let it rest covered for 5 minutes. Fluff with a fork and mix in the parsley, mint, lemon zest, and half of the pumpkin seeds.

6. 6

   Make the sauce by mixing the tahini, grated apple, lemon juice, the remaining garlic clove, the remaining 1/2 tablespoon maple syrup, 3 tablespoons water, a pinch of salt, and black pepper in a bowl. Whisk until creamy; add a little more water if needed to loosen it.

7. 7

   To serve, place one roasted acorn squash half on each plate. Fill the center and spoon the herbed quinoa pilaf around it. Finish with the crispy chickpeas, the remaining pumpkin seeds, and a generous spoonful of tahini apple sauce over each portion.

8. 8

   Serve hot or warm, with extra black pepper and a few more drops of lemon if desired.