Maple Roasted Delicata Squash with Quinoa, Kale & Smoky Tahini Sauce

This recipe for Maple Roasted Delicata Squash with Quinoa, Kale & Smoky Tahini Sauce makes for a hearty and flavourful main or side dish for the late autumn and early winter months.

For the Squash:
2 small delicata squash
2 tbsp olive oil
1.5 tbsp maple syrup
pinch cayenne pepper

For the Quinoa and Kale:
1 cup uncooked quinoa
1 cup vegetable stock (or 1 cup of water)
1 cup water
1 tbsp olive oil
1 medium onion, diced
1 small bunch of kale, destemmed and finely chopped
¼ cup toasted pumpkin seeds (optional)

For the Smoky Tahini Sauce:
½ cup tahini
½ cup water
2 tbsp nutritional yeast (optional)
2 tbsp apple cider vinegar
Dash low sodium tamari
Dash liquid smoke (optional)
2 tsp smoked paprika
1 tsp cumin
½ tsp chili powder

View the full recipe at Emma’s Little Kitchen →