Description
Cozy, nutty roasted squash stacks layered with savory ingredients for a comforting autumn meal.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, sliced into rounds
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 cup cooked quinoa
- 1/2 cup toasted pecans, chopped
- 1/4 cup dried cranberries
- 4 oz goat cheese, crumbled
- 2 tbsp maple syrup
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss squash rounds with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Arrange squash in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
- In a bowl, mix cooked quinoa, toasted pecans, dried cranberries, and half of the goat cheese.
- On a serving plate, layer roasted squash rounds with quinoa mixture, repeating to form stacks.
- Drizzle stacks with maple syrup, top with remaining goat cheese, and garnish with fresh thyme before serving.
Notes
You can customize the seasonings to taste.