Best 4 Maple And Chile Roasted Squash With Quinoa Tabouli Recipes
Maple and chile roasted squash with quinoa tabouli is a flavorful and healthy dish that can be easily prepared at home. The combination of sweet maple syrup, spicy chile powder and fragrant roasted squash creates a delightful taste experience, while the quinoa tabouli adds a refreshing and nutritious touch to the dish. With its vibrant colors and textures, this dish is sure to impress guests and can be enjoyed as a main course or a side dish.
Check out the recipes below so you can choose the best recipe for yourself!
MAPLE AND CHILE ROASTED SQUASH WITH QUINOA TABOULI
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Provided by Donna Hay
Categories HarperCollins Winter Fall Butternut Squash Squash Quinoa Vegetarian Vegan Dinner Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Dairy Free Sesame
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 220°C (425°F).
- Scoop the seeds from the squash and discard. Place squash, cut side up, onto a baking tray. Using the tip of a sharp knife, make some shallow slashes into the squash flesh. Combine the oil, maple, chile, salt and pepper and brush over the squash. Cover with aluminium foil and roast for 20 minutes. Remove the foil and roast for a further 40 minutes or until the squash is golden and soft.
- To make the quinoa tabouli, in a large bowl combine the quinoa, mint, and arugula.
- To make the lemon tahini dressing, in a small bowl, place the tahini, lemon juice, water, garlic and salt. Mix to combine.
- To serve, place the squash onto a serving platter and top with the tabouli. Drizzle with the lemon tahini dressing and sprinkle over almonds.
MAPLE-CHIPOTLE ROASTED SQUASH
I always seem to grow more squash than what I can use, so I decided I to come up with a recipe that could be used as a side dish. The smoky chipotle flavor and subtle sweetness from the maple syrup make this a recipe worth sharing. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place squash in a large bowl; set aside., In a small skillet, saute onion in butter until tender. Add the syrup, chipotle peppers, salt and curry powder; heat through. Pour over squash and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender.
Nutrition Facts : Calories 143 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
MAPLE-ROASTED SQUASH
This easy side makes weeknight cooking a snap.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees. Place squash, cut sides up, on a baking pan. Season with salt and pepper. Place 1/2 tablespoon butter and 1 tablespoon maple syrup into cavity of each squash, and sprinkle herbs over the tops.
- Roast squash until very tender and well browned, basting frequently with syrup in the cavities, about 1 hour. Serve warm.
CHIPOTLE MAPLE ROASTED SQUASH
We love squash! Hot, sweet, spicy, EASY...and healthy! This kickin' squash dish has it all. Feel free to use full fat/sugar ingredients here, and adjust spices and syrups to your taste.
Provided by yogiclarebear
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine the chipotle pepper, sauce, margarine and syrup in a small food processor and process until smooth.
- In a plastic baggie, combine all ingredients and toss to coat. (Let sit in the fridge for a few hours if possible.).
- Set oven to 375 degrees.
- Lightly spray a baking sheet with cooking spray and spread the squash out evenly on one layer on the baking sheet. Sprinkle with optional salt.
- Bake for 10 minutes, and then stir/toss.
- Bake another 10-15 minutes until squash is tender, stirring occasionally.
Nutrition Facts : Calories 83.9, Fat 0.6, SaturatedFat 0.3, Sodium 91.7, Carbohydrate 20.7, Fiber 3.5, Sugar 3.9, Protein 1.7
Tips:
- Choose the right squash. Butternut squash, acorn squash, and kabocha squash are all good choices for roasting.
- Roast the squash at a high temperature. This will help to caramelize the sugars in the squash and give it a delicious flavor.
- Toss the squash with maple syrup and chile powder before roasting. This will add a sweet and spicy flavor to the squash.
- Make the quinoa tabouli while the squash is roasting. This will save you time and effort.
- Use fresh herbs in the quinoa tabouli. This will give the tabouli a bright and flavorful taste.
- Serve the roasted squash and quinoa tabouli together. This makes a delicious and healthy meal.
Conclusion:
Maple and chile roasted squash with quinoa tabouli is a delicious and healthy meal that is perfect for fall. The squash is roasted at a high temperature until caramelized and tender, and then tossed with a sweet and spicy maple syrup and chile powder mixture. The quinoa tabouli is made with fresh herbs, vegetables, and a tangy lemon-tahini dressing. This dish is sure to please everyone at your table.
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