Recipe and Photos Courtesy of Haley Bahm
Butternut Squash Stacks with Autumn Apple Quinoa Salad
Didn’t you hear? Fall is here! While the rest of the country enjoys sipping on their pumpkin lattes, Texans can still celebrate in this heat by cooking up dishes with winter squash. These butternut squash stacks are piled high with protein-heavy quinoa salad, freshened up with bright, crispy apple. If you’re not into the presentation, simply cube and roast squash to complete the dish, serving over favorite greens (if desired).
Makes: 10 stacks
For the salad:
- 1 butternut squash, peeled and cut into 1 inch rounds/slices
- Olive oil
- 1/2 teaspoon ground cinnamon,
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 cup quinoa, rinsed and cooked to package direction
- 4 small apples, finely diced
- 1-15.5 ounce can chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/3 cup dry roasted pumpkin seeds (or chopped nut of choice)
For the dressing:
- 1/4 c apple cider vinegar
- 2 Tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1/4 c olive oil
- Preheat oven to 400 degrees. Toss squash slices with olive oil, sea salt, cinnamon and nutmeg, coat thoroughly. Assemble on baking tray in a single layer and roast for 30-40 minutes, or until tender.
- Make the dressing: In a whisk together vinegar, maple syrup, and mustard. While whisking, drizzle in olive oil until smooth and emulsified.
- In a large bowl, combine quinoa, apples, and chickpeas and toss with dressing. Let sit for 10 minutes.
- Top each squash slice with quinoa salad and garnish with feta and pumpkin seeds.
To enjoy as a a salad: Use cubed butternut squash instead of slices and proceed with recipe. Include a handful of baby arugula greens, if desired. Enjoy! Keep leftovers in airtight container in the fridge for up to 5 days.