Maple-Roasted Delicata Squash Quinoa Salad
Ingredients For the Maple-Roasted Delicata Squash: Cooking spray 2-2 1/2 pounds delicata squash (about 2 medium squash) 3 tablespoons olive oil 2 tablespoons + 1 teaspoon maple syrup, divided 1/4 teaspoon Kosher salt Freshly ground pepper, to taste 1 tablespoon fresh thyme, divided For the Quinoa: 1/2 cup uncooked quinoa (I used tri-color, but you can use any variety) 2/3 cup apple cider 1/3 cup water For Serving: 1/4 cup pomegranate seeds
Preheat oven to 425 degrees F. Line two large baking sheets and one small baking sheet with foil and coat with cooking spray. Cut delicata squash in half lengthwise, scoop out seeds, reserving them for later, and cut crosswise into 1/4-inch thick half moons. In a large bowl, whisk together olive oil and 2 tablespoons maple syrup. Add sliced delicata squash and toss to coat. Spread squash on the two large baking sheets, making sure not to overcrowd them so they can get crispy. Sprinkle with salt, pepper, and half the thyme. Roast squash for 20 to 25 minutes, flipping the squash and rotating the baking sheets halfway through, until squash is crisp and browned on the outside and tender on the inside. While the squash is cooking, toss reserved squash seeds with remaining teaspoon maple syrup and spread on the small baking sheet. Roast until crispy, about 8 to 10 minutes, stirring once or twice while cooking. To make the quinoa: While the squash is cooking, in a small pot, combine quinoa, apple cider, and water. Bring to a boil, then cover and reduce heat to simmer for 15 minutes until liquid is absorbed and quinoa is cooked. Transfer cooked quinoa to a large bowl and set aside. To assemble: Spread cooked quinoa on a serving platter and top with maple-roasted squash. Sprinkle with remaining thyme, pomegranate seeds, and roasted squash seeds. Season with additional salt and pepper if desired.