Best 2 Maple And Chile Roasted Squash With Quinoa Tabouli Recipes

## Maple and Chile Roasted Squash with Quinoa Tabouli: A Sweet and Savory Fall Feast

As the autumn leaves begin to turn and the air turns crisp, it's time to embrace the flavors of the season with a delectable dish that combines the sweetness of roasted squash with the zesty kick of chile. Our Maple and Chile Roasted Squash with Quinoa Tabouli offers a delightful blend of flavors and textures, making it a perfect centerpiece for your next gathering.

This recipe takes advantage of the natural sweetness of butternut squash, roasting it with a blend of maple syrup, chili powder, and cumin for a caramelized exterior and tender interior. The roasted squash is then paired with a refreshing quinoa tabouli, made with fluffy quinoa, chopped cucumber, tomatoes, red onion, fresh herbs, and a tangy lemon-tahini dressing.

This dish is not only delicious but also visually stunning, with the vibrant colors of the roasted squash and the fresh herbs in the tabouli creating a feast for the eyes. It's a versatile dish that can be served as a main course for vegetarians or as a hearty side dish to accompany grilled meats or fish.

With its combination of sweet, savory, and tangy flavors, this Maple and Chile Roasted Squash with Quinoa Tabouli is sure to be a hit at your next potluck or dinner party. So gather your ingredients and let's embark on a culinary journey that celebrates the flavors of fall.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA WITH ROASTED BUTTERNUT SQUASH

Quinoa with Roasted Butternut Squash image

Provided by Food Network Kitchen

Time 1h

Yield 4-6 Servings

Number Of Ingredients 10

Ingredients

One (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups)
5 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
¼ cup shelled pistachios
1½ cups quinoa
4 cups vegetable broth or water
¼ cup dried cranberries
1 tablespoon white wine vinegar
3 ounces baby spinach

Steps:

Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

CHIPOTLE MAPLE ROASTED SQUASH

Chipotle Maple Roasted Squash image

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

Ingredients

3/4 lb butternut squash, peeled and diced into 1/2 pieces
1 small chipotle pepper, plus
1 -2 teaspoon adobo sauce
2 tablespoons sugar-free maple syrup
2 tablespoons fat-free margarine
salt (optional)

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 firm, ripe squash for roasting. This will ensure that the squash holds its shape and doesn't become mushy.
Peel the squash before roasting. This will help the squash brown evenly and prevent the skin from becoming tough.
Cut the squash into 1-inch cubes. This will ensure that the squash cooks evenly.
Toss the squash with olive oil, maple syrup, chili powder, cumin, salt, and pepper. This will help the squash caramelize and develop a delicious flavor.
Roast the squash at 425°F for 25-30 minutes, or until the squash is tender and browned.
While the squash is roasting, cook the quinoa according to the package directions.
To make the tabouli, combine the cooked quinoa, chopped parsley, chopped mint, chopped cucumber, chopped tomatoes, red onion, lemon juice, olive oil, salt, and pepper. Toss to combine.
Serve the roasted squash with the quinoa tabouli. Enjoy!

Conclusion:

This maple and chili roasted squash with quinoa tabouli is a delicious and healthy dish that is perfect for a fall meal. The squash is roasted until tender and caramelized, and the quinoa tabouli is fresh and flavorful. This dish is sure to please everyone at your table.