Roasted Maple Delicata On Quinoa Pilaf Recipes

MAPLE-ROASTED DELICATA SQUASH SALAD WITH SPICED PEPITAS

Maple-Roasted Delicata Squash Salad with Spiced Pepitas image

I love roasting delicata squash particularly because the skin is so tender that is does not requiring peeling. This squash is tossed with maple syrup, chili powder and salt, resulting in a sweet, spicy and salty party for your taste buds.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 delicata squash (about 1 pound 8 ounces)
1 tablespoon pure maple syrup
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
1/3 cup raw pepitas
1/4 teaspoon hot smoked paprika
2 tablespoons sherry vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1 small clove garlic, grated
1 small head frisée, cut into bite-size pieces (4 ounces)
1 small head little gem lettuce, cut into bite-size pieces (4 ounces)
1 head Bibb lettuce, torn into bite-size pieces (5 ounces)
1/2 cup pomegranate seeds
1/3 cup goat cheese crumbles

Steps:

Preheat the oven to 450 degrees F.
Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl.
Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed.
Toss the frisée with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.

ROASTED MAPLE DELICATA ON QUINOA PILAF

Roasted Maple Delicata on Quinoa Pilaf image

Categories Wheat/Gluten-Free Quinoa Squash Vegan Sponsor

Yield Serves 4

Number Of Ingredients 18

Ingredients

For the quinoa pilaf:
3/4 cup quinoa, rinsed and drained
1/4 cup chopped parsley, plus more for garnish
1 small shallot, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
Sea salt and ground pepper, to taste
For the squash:
2 pounds delicata squash
2 tablespoons extra virgin olive oil
1 tablespoon real maple syrup
1/4 teaspoon smoked paprika
Sea salt and pepper
1/2 cup pepitas (pumpkin seeds)
2 teaspoons grapeseed oil
1 teaspoons ancho chili powder
1/4 teaspoons sea salt
Fresh thyme, for garnish

Steps:

In a pot, combine the rinsed quinoa with 1 1/4 cups water. Bring it to a boil, then down to a gentle simmer, and cover and cook for 15 minutes. Fluff it with a fork and leave the lid ajar for it to fluff.
Preheat the oven to 425°F. Line a baking sheet with parchment paper. While the quinoa cooks, start the squash. Cut them in half lengthwise and scoop out the seeds. Cut the squash into 1" half moons and spread them on the lined baking sheet. Drizzle on the olive oil, maple, paprika and 1/2 tsp. each salt and pepper. Toss to coat. Roast in the upper third of the oven for 20 minutes until tender and browned on the edges.
Turn the oven down to 350°F. Toss the pumpkin seeds with the grapeseed oil, chili powder and sea salt. Spread them on a clean baking sheet and toast for 8 minutes stirring once while baking. Remove to cool.
Into the quinoa, stir in the parsley, shallot, lemon juice, olive oil and a few pinches of salt and pepper. Stir to mix and adjust seasoning to taste.
Onto your serving dish, spread the quinoa and top with the roasted squash. Garnish with the spicy nuts, remaining parsley and fresh thyme.

MAPLE-ROASTED DELICATA SQUASH WITH RED ONION

Maple-Roasted Delicata Squash with Red Onion image

Provided by Leah Koenig

Categories Onion Side Thanksgiving Squash Maple Syrup Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 9

Ingredients

3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into 1/4-inch thick slices
2 medium red onions, halved lengthwise and cut into 1/2-inch rings
5 garlic cloves, peeled and smashed
4 fresh thyme sprigs
1/2 teaspoon red-pepper flakes
3 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
Kosher salt
freshly ground black pepper

Steps:

Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.

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