Maple Fennel Acorn Squash with Lemon, Parm, Kale & Quinoa
Ingredients
3 acorn squash, halved- stem and seeds removed
¼ cup extra virgin olive oil
¼ cup maple syrup
1 tablespoon aleppo chili, or chili flakes
1 tablespoon fennel seed, lightly crushed
Cracked black pepper and Kosher salt
Lemon Parm Kale
1 head of dragon kale, finely chopped
1 cup brussels sprouts, thinly sliced
1 fennel, thinly sliced
1 ½ cups cooked quinoa according to package
Dressing
1 lemon zested, one lemon juiced
2 tsp kosher salt
½ cup olive oil
½ cup grated parm plus more to finish
1 small garlic clove, grated
Directions
Preheat the oven to 450 degrees F.
Slice the acorn squash in half and remove the seeds and the stem. Place on a sheet tray cut side up and drizzle over the olive oil, maple syrup and then sprinkle over the aleppo, crushed fennel seed and season generously with kosher salt and cracked black pepper. Place in the pre-heated oven for 50 minutes until the top is golden and a knife runs through easily. Once it is roasted, remove from the oven.
Make the salad while the squash roasts. Place the cleaned and finely chopped kale into a bowl and squeeze over ½ lemon juiced, 1 tsp kosher salt and ¼ cup of extra virgin olive oil. Using your hands rub it together. This will tenderize the kale. Add in the sliced brussels, the sliced fennel, the rest of the kosher salt, ½ cup grated parm, grated garlic, the other half of the lemon, lemon zest and the rest of the extra virgin olive oil and toss to combine. Check for seasoning.
To serve, place the warm squash on a plate and fill with the salad in the middle. Sprinkle over a nice handful of cooked quinoa and finish with more grated parm. Enjoy. This is basically the dreamiest lunch.
