Roasted Squash with Quinoa & Date Syrup
I love Nigel Slater.
He is one of Great Britain's treasures.
He writes a weekly food column in their paper The Guardian and I always read it.
His book TENDER is beautiful, if you love vegetables (and heavy cream! because most of his recipes use it!) it's a must.
Here is a simple "pumpkin" quinoa salad.
Nigel uses sugar pumpkin, but you can use any squash you like, butternut, delicata or kabocha.
The dressing is lovely and is made with Date Syrup, a natural sweetener made from only dates.
I am loving this stuff and drizzling it on everything.
You can order it here.
Nigel serves this on couscous which is nice too.....but I had some cooked quinoa ready and waiting, so used that!
This is a nice, healthy wintery dish that is hearty enough for a main dish.
Roasted Squash on Quinoa w/ Date Syrup: (adapted from The Guardian)
pumpkin or any winter squash, sliced or diced
olive oil & Kosher salt
1 tbsp smoked paprika (pimenton)
1 cup of cooked couscous or quinoa
1/4 cup of chopped cilantro
bunch of scallions, chopped
For the dressing:
4 tsp date syrup
4 tbsp olive oil
juice of half a lemon
1 tsp grainy mustard
Mix up dressing ingredients and set aside.
Season the squash slices with olive oil, smoked paprika and kosher salt.
Roast on a parchment lined baking sheet at 400F for 25 minutes, turning once.
Remove from oven and plate on a bed of couscous or quinoa and drizzle w/ some of the dressing.
Add in scallions (cilantro is also great on this).