This is a recent quick meal that I threw together. It’s a perfect weeknight dinner, especially if you already have cooked grains and lentils in the fridge. Winter squashes provide a lot of fiber, vitamins, and minerals. They fill you up while still feeling good. Feel free to sub in other leftovers that you may have lying around for a green, grain or bean. This roasted acorn squash also makes for a great side dish for many meals at this time of year, especially on Thanksgiving!
Miso-Glazed Acorn Squash. Kale, Lentil + Quinoa Saute.
1 acorn squash
4 Tbsp + a little more pure maple syrup
1 Tbsp sweet or chickpea miso paste
2 Tbsp canola oil + more for sauteing
freshly ground black pepper
1/2 small onion, chopped
1-2 cloves garlic, minced
small nub fresh ginger, peeled and minced
pinch red pepper flakes
1/2 bunch kale, stemmed and sliced into ribbons
Preheat oven to 400 degrees F. Cut squash in half lengthwise, spoon out seeds and slice each half to create half moons. In a large bowl whisk together the maply syrup, miso paste and oil. Add in the squahs pieces and toss gently to coat. Season with salt and pepper. Place squash pieces onto a baking sheet lined with aluminum foil and roast for 30 minutes or so, until fork tender.
In the meantime, heat a couple more Tbsp of oil into a large pan or skillet. Add the onions and cook until translucent. Add the garlic, ginger, red pepper flakes and saute for a minute or so. Add in the kale, mix to combine and season with salt and pepper. Pour 1/4 cup water into the pan, the lentils and the quinoa, cover with a lid and cook for a few minutes until leaves of the kale turn bright green. Drizzle a little maple syrup (or any remaining dressing from the squash). Toss to combine and serve over the roasted squash.
Yield: 2- 4