Roasted Acorn Squash and Quinoa with Miso Maple Sauce
Servings: 2 servings
Calories:
Roasted Acorn Squash and Quinoa with Miso Maple Sauce has a delicious and well-balanced flavor profile. Roasting brings out the natural sweetness of acorn squash and enhances its flavor. The contrast in textures between the tender roasted acorn squash, fluffy quinoa, and the silky miso maple sauce contributes to a more enjoyable eating experience.
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Equipment
- Cutting board and chef knife
- Meduim Sauce Pan
- Sheet Pan lined with parchment or foil paper
Ingredients
- 2 Medium Acorn Squash
- 1 cup Uncooked Quinoa
- 1 tbsp Miso (White or Yellow)
- 3 tbsp Maple Syrup
- 1-2 tbsp pumpkin seeds
- Salt and Pepper to taste
Instructions
- Half, discard seeds,, and cut into 1-inch slices. Salt and pepper each side (cooking spray optional).
- Bake @ 425F for 15 minutes, then flip to opposite side and bake antoehr 10-15 minutes unitl golen brown..
- Place 2 cups water in a medium saucepan and bring to boil. Add 1 cup of uncooked quinoa. Reduce heat and simmer for 5 minutes.
- Let stand for 10 minutes. Fluff when ready to use.
- Using a whisk, combine miso and maple syrup until smooth and blended.
- Arrange quinoa on plate, top with roasted acorn squash. Sprinkle with pumpkin seeds and crizzle with miso maple sauce.
