Maple Roasted Delicata Squash with Quinoa

Move over, peaches and tomatoes, we're deep into apples and squash season.

I'm a huge fan of delicata squash because the skin is edible, hence no peeling required for people who are lazy like me. I wish they were more readily available at grocery stores.

Roasting squash is my go-to technique, as the squash gets caramelized in the oven. I love tossing grains right onto the baking sheet of the roasted vegetable because it takes on the flavour of the caramelized squash.

I don't use thyme often but it really complements the squash. Add this dish to your autumn rotation.

Maple Roasted Delicata Squash with Quinoa
Adapted from Epicurious

2 medium delicata squash (about 2 pounds), halved lengthwise, seeded, and cut into 1/4-inch thick slices
1 medium onion, halved lengthwise and cut into 1/2-inch rings
3 garlic cloves, peeled and smashed
1 tablespoon dried thyme
1/2 teaspoon red pepper flakes (to taste)
3 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
Salt
Freshly ground black pepper
3/4 cup quinoa
1 1/2 cups water

Preheat the oven to 425 degrees F. Place the squash, onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.

Spread vegetables evenly onto a large baking sheet. Bake the squash in the the oven, tossing every 15 minutes, until tender and browned, about 30 to 40 minutes.

While the squash is roasting: toast the quinoa on medium heat in a pot, stirring occasionally, until the quinoa smells nutty, about 5 minutes. Add the water and bring to a boil. Reduce the heat and simmer, until the water is absorbed, about 15 minutes. Remove from heat and cover for 5 minutes, then fluff with fork.

Toss the quinoa with the squash on the baking sheet, scraping the caramelization off the sheet to coat the quinoa. Taste and season again with more salt and pepper, if desired.