Acorn Squash with Fennel Quinoa Pilaf, Crispy Tempeh and Pomegranate Tahini Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the acorn squash halves on a baking sheet, cut side up. Rub with 1 tablespoon olive oil, sprinkle with half the salt and some black pepper, and roast for 35 to 40 minutes until tender and browned around the edges.

2. 2

   While the squash roasts, place the quinoa and 1 1/2 cups water in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the fennel, onion, and a pinch of salt. Cook for 6 to 8 minutes until tender. Stir in the garlic and cook for 1 minute more. Combine these vegetables with the cooked quinoa and half of the parsley.

4. 4

   In a bowl, mix the tempeh with the tamari, maple syrup, smoked paprika, cumin, 1 tablespoon olive oil, and a pinch of black pepper. Let it sit for 5 minutes.

5. 5

   Spread the marinated tempeh on a small baking tray or on an open side of the baking sheet. Roast at 220 °C / 425 °F for 15 minutes, stirring halfway through, until golden at the edges.

6. 6

   For the sauce, whisk the tahini with the lemon juice, pomegranate molasses, warm water, and the remaining salt until smooth and pourable.

7. 7

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

8. 8

   To serve, fill each roasted squash half with the fennel quinoa pilaf. Top with the crispy tempeh, pomegranate tahini sauce, pomegranate seeds, toasted pumpkin seeds, and the remaining parsley.