Miso Maple Glazed Delicata Squash with Toasted Sesame Quinoa

Ingredients

• •2 medium delicata squash, sliced into 1/2-inch rings and seeds removed
• •2 tablespoons olive oil
• •1 tablespoon white miso paste
• •2 tablespoons maple syrup
• •1 tablespoon rice vinegar
• •1 teaspoon soy sauce
• •1 cup quinoa
• •2 cups water
• •1 tablespoon toasted sesame oil
• •2 tablespoons sesame seeds, toasted
• •2 scallions, thinly sliced
• •Salt and pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Slice the delicata squash into 1/2-inch rings, removing seeds, and arrange them on the prepared baking sheet.

3. 3

   In a small bowl, whisk together the olive oil, white miso paste, maple syrup, rice vinegar, and soy sauce to create the glaze.

4. 4

   Brush the squash rings generously with the glaze, ensuring both sides are coated, and season lightly with salt and pepper.

5. 5

   Roast the squash in the oven for 20-25 minutes, flipping halfway through, until caramelized and tender.

6. 6

   While the squash roasts, rinse the quinoa under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.

7. 7

   Once the quinoa is cooked, fluff it with a fork, stir in the toasted sesame oil, and mix in the toasted sesame seeds.

8. 8

   Transfer the quinoa to a serving platter or individual plates and arrange the roasted squash rings on top.

9. 9

   Garnish with thinly sliced scallions and an additional sprinkle of sesame seeds, if desired. Serve warm and enjoy!