Modern Food & Drink: A Maple Roasted Acorn Squash with Puffed Quinoa and Hazelnut Crumble Recipe

Autumn is finally here and with that we have some tasty vegetarian recipes to share. Get the whole family in the kitchen to help make these easy, healthy and delicious dishes!

Ingredients: 

·  2 Acorn Squash, halved, de-seeded and cut into about 20 wedges 

·  Marinade: 

o ¼ cup olive oil 

o ¼ cup maple syrup 

o 2 Tbsp apple cider vinegar 

o 3 cloves garlic, minced 

o Salt and pepper to taste 

·  Crumble: 

o 1 cup puffed quinoa 

o ½ cup toasted hazelnuts coarsely chopped 

o 2 Tbsp olive oil 

o Salt and pepper to taste 

Directions: 

1.    Preheat oven to 400F 

2.    In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, minced garlic and salt and pepper to taste. 

3.    Lay the acorn squash wedges along the sheet pan with at least ¼ inch apart. Season with salt and pepper. 

4.    Brush each wedge with the maple syrup marinade and bake for 15 minutes. 

5.    Meanwhile prepare the quinoa and hazelnut crumble. Heat oil in a large frying pan. Once hot, add puffed quinoa and toast for 5 minutes or until crisp. Add hazelnuts, and season with salt and pepper to taste. Remove from heat and let cool. 

6.    Using tongs, carefully flip each wedge. Baste the second side of the acorn squash wedges and bake again for 20 minutes or until caramelized and soft. 

7.    Remove from the oven and serve with a generous amount of crumble and a drizzle of any remaining marinade.

Recipe provided by our long time partner, Rooks To Cooks.