Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing

Let’s do this Thanksgiving thing.

It’s only my favorite holiday ever, ever.

stuffing.stuffing.stuffing.

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

I’ve sworn to myself that I’m going to come up with a slew of Thanksgiving recipes this year and actually post them before the holiday.  Pretty crucial, me thinks.

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

And since I won’t be participating in the whole turkey thing I need to come up with a new main dish.  Or, maybe just a bunch of sides.  They’re the best part, anyway.  Am I right?

stuffing.stuffing.stuffing.

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

So here we have a recipe that could be used as a side or a main dish.  If you want to use this as a side make roasted squash/apples and call it a day.  So simple and tasty.  Top with the dressing if you like. 

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

If you’d like this as a main dish pile everything on to a pillowy bed of quinoa + kale.

Or, stuff that squash old school style and serve it up!

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

Now.  About the maple roasted squash.  I could eat it all day long.  I did eat it all day long.  And how fun and pretty is it to serve giant squash rings?  SO FUN! 

It’s sweet but not overly so and has a little pop of spice from the cayenne pepper. I love putting the same mixture on tofu and then baking it until browned.  It’s also great on brussels sprouts!

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

The barely roasted apples play into the sweet of this recipe and also add crunch and juice.  Then it’s all pulled together with the maple-sweetened, tahini lemon dressing. 

Sounds like a lot of sweetness, but I assure you there’s a good balance of sweet + savory here.

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

Sliced almonds because they’re fancy.  And crunchy.  And they taste good, too.

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

Print this!

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing

gluten-free, vegan // yields 4 main dish servings

for the dressing:

• 1 garlic clove, peeled + smashed
• 1/4 cup fresh lemon juice
• 1 tablespoon hemp oil, or olive oil
• 3 tablespoons tahini
• 2-3 teaspoons pure maple syrup
• 1/2 teaspoon lemon zest
• salt + pepper to taste

for the squash and apples:

• 3 tablespoons unrefined coconut oil
• 1 1/2 tablespoons pure maple syrup
• 1/8-1/4 teaspoon cayenne pepper
• 2 medium acorn squash
• 2 crispy apples
• salt + pepper

for the kale and quinoa:

• 3-4 teaspoons unrefined coconut oil
• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water
• 5-6 cups chopped lacinato/dino kale
• 1 1/2 teaspoons minced garlic
• salt + pepper to taste
• 1 tablespoon fresh lemon juice

for the dressing: Combine the smashed garlic, lemon juice, and oil in a jar.  Seal and shake vigorously.  Let sit for 10 minutes.  Shake once more then remove the garlic.  Add tahini, maple syrup, lemon zest, and a big pinch of salt and pepper.  Seal and shake until smooth.  Taste and adjust salt/pepper/maple syrup if needed.  Set aside.  Store leftovers in the fridge for up to 1 week.

for the squash and apples: Preheat your oven to 400* F.  In a small pan combine the coconut oil, maple syrup, and cayenne over medium-low heat and stir until melted.  Take off the heat.  Slice squash into appx. 1/4-inch round slices, using a large and sharp knife.  Discard ends.  Cut seeds out from each slice and place squash rings on 2 large baking sheets.  Brush the oil mixture over both sides of the squash rings.  Sprinkle with salt and pepper.  Place in the oven for about 30-36 minutes, flipping once halfway through until desired doneness is reached.  A few minutes later slice the apples into 1/4-inch thick slices, removing any seeds/core.  Place on a baking sheet and toss to coat with remaining oil/maple mixture.  Place in the oven during the last 7-10 minutes of squash roasting.  Roast for 7 minutes to maintain a nice crunch.

for the kale and quinoa: As soon as the squash is in the oven heat a pot over medium with 2 teaspoons of coconut oil.  Once hot add the quinoa and stir for 2-3 minutes.  Add the water then raise heat to medium-high.  Bring to a boil, stir, then reduce heat to simmer and cover for 15 minutes.  Remove from the heat and keep covered.  After placing your apples in the oven to roast place a large pan over medium heat and melt 1-2 teaspoons of coconut oil.  Once hot add the garlic and stir for about 30 seconds, then add the kale and stir frequently for about 3-5 minutes until wilted.  Fluff the quinoa with a fork and combine in the pan with the quinoa.  Sprinkle with a good amount of salt and pepper and add the lemon juice.  Stir to combine.

to assemble: Place quinoa on a large platter then place roasted squash rings on top then the apples and sprinkle with sliced almonds.  Top with dressing or let guests take individual servings and dress themselves.  I prefer to trim away the outer skin as I eat acorn squash, but serve/eat how you please.

----- other serving option -----

for stuffed squash: Slice 3 acorn squashes in half and coat the flesh with the same oil/maple mixture as specified for the squash and apples.  Place squash halves cut side down on a baking sheet and roast for about 35-40 minutes until tender.  Fill with quinoa and kale mixture, chopped roasted apples, almonds, and then dressing.

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

More Thanksgiving goodness coming your way soon.

Ashley

pssst!

A little book action:

Book signing!  Sunday – 11/17 at Old Firehouse Books in Ft. Collins, CO – This event is extra special as I'll be joining another local author, Stasie John. Stasie wrote the book The Gluten Glitch, a sweet story about why some kids have to eat a gluten-free diet.  We’ll be answering questions, sampling doughnuts, signing books, and just hangin’ out.  Hope you can stop by! 

Don’t miss the next to stops on the Baked Doughnuts for Everyone blogger book tour!  Gena over at Choosing Raw posted her thoughts, an author Q&A, and a recipe for my Vegan Gooey Chocolate doughnuts.  Ashley at (never) homemaker posted that same tasty recipe [too funny!] and shared her thoughts on the book as well as some beautiful photos.  I just adore both of these ladies and appreciate their support!

loaded vegetarian lentil sloppy joes

I made this recipe on a whim last week and decided it was way too tasty not to share.  The only problem was that it finished cooking around 8:30pm and there was obviously no light left to take photos. Yes, we eat dinner late.

I perused a few standard sloppy joe recipes and a recipe I made awhile back for slow cooker sloppy joes [this version is so much better!] before getting started.  I didn't really write anything down as I cooked but just tasted and added along the way.  Once I finally deemed it done I was kicking myself in the rear for not taking notes.

The next day I wrote down approximate amounts and ingredients knowing that I absolutely had to make it again.

I waited to give it another go until I was at home and could cook up a double batch for my last family dinner.  Thankfully, I think I remembered my creation from that night almost exactly, which is surprising given my awful memory.  And with this version I added a few toppings that sent this sandwich from super tasty to freaking delicious.

The topping ideas came from a local restaurant we head to a few times a month called, Hops & Pie.  They specialize in pizza but have quite the variety on their menu including numerous GF and vegan options.  They have house-smoked tofu, vegan cheese options, GF pizza, vegan mac n' cheese, GF quinoa pasta, and more.  My very favorite menu item is the Vegan Sloppy Jane, served on the best gluten-free bun I've ever had--which reminds me I need to ask them the brand!  They use tempeh in their version and add a nice pile of house-made pickles underneath everything.  Never would have thought to try that combo!  And the caramelized onions seal the deal.

I had to get creative while taking photos at home since I was without my stack of 20 random plates to choose from.  I wanted something fairly plain and contrasting in color.  My parents' plates are pretty busy, so I searched the cupboards high + low.  

And then...jackpot!  A mini pan from their toaster oven.  It was the perfect "plate" to house this gigantic, sprawling meal.

Print this!

Loaded Vegetarian Lentil Sloppy Joes

gluten-free, vegan // yields 6-8 servings

• 1 cup uncooked black lentils
• 1 tablespoon olive oil, or ghee
• 1/2 cup chopped red onion
• 3/4 cup chopped yellow onion
• 1 med-large chopped carrot
• 2 teaspoons minced garlic
• 3 tablespoons mild chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1, 15oz can fire roasted crushed tomatoes
• 1/4 cup tomato paste
• 2 tablespoons apple cider vinegar
• 1-1 1/2 tablespoons pure maple syrup
• 1/2-1 cup low/no sodium vegetable broth
• salt/pepper, to taste
• pickles and caramelized onions, to top

1. Pick over dried lentils for debris then rinse well and place in a pot with cold water and bring to a low boil.
2. Reduce heat to simmer with a lid cracked for 18-25 minutes until lentils are al dente [tender with a slight bite].  These cooking instructions are for small black lentils (solid black and shiny).  Not all lentils cook this quickly.
3. Drain and rinse with cold water.
4. While lentils are cooking heat oil in a large pot over medium heat.
5. Once hot add the onions, sprinkle with salt, and cook stirring frequently until translucent and tender, about 6-8 minutes.
6. Add the carrot and let cook another 2-3 minutes
7. Add the garlic, chili powder, cumin, smoked paprika, and a few good grinds of black pepper and stir for 30 seconds to 1 minute until fragrant.
8. Slowly pour in the tomatoes and tomato paste and stir to combine.
9. Stir in the apple cider vinegar, maple syrup, and 1/2 cup vegetable broth then bring to a simmer.  Add more broth to thin out.
10. Stir in 3 cups of cooked lentils and simmer for 15-25 minutes until thickened and the flavor is to your liking.  Add more salt + pepper as needed or cayenne for some heat.
11. Place pickles on the bottom of a hamburger bun, then scoop the sloppy joe mixture on top, and then top with caramelized onions and the top bun.
12. Eat with a fork + knife.  This gets messy!

to caramelize onions:

1. Thinly slice a large yellow or red onion and then heat 1 tablespoon of coconut oil or ghee a large pan over medium heat.
2. Add the onion stirring frequently until just softened, 5-7 minutes.
3. Generously sprinkle with salt, stir, then reduce heat to med-low for about 25+ minutes until fully golden brown and caramelized.  Stir every few minutes.

to freeze:

• Let cool to room temp then place 1-2 servings in a freezer bag and squeeze excess air out.  Flatten with your hand on the counter and place flat in the freezer, stacking if you have multiple bags. Let thaw in the fridge the day before you want to eat or for a few hours on the counter.  Reheat in a pot on the stove until hot.

notes/substitutions: Feel free to use 3 cups of pre-cooked black lentils instead of boiling your own.

Pretty easy to whip up.  A filling + comforting crowd pleaser.  A cinch to double.  Killer leftovers.  Easy to freeze.  And it tastes pretty great, too.

Do I need to convince you further?

Ashley