Ingredients:

  • 2 medium delicata squash (approx 1.5 lb / 680g), halved lengthwise and seeded
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth
  • 1/2 tsp salt
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 cup dried cranberries
  • 1/4 cup raw pumpkin seeds
  • 2 cups baby spinach
  • 3 tbsp tahini
  • 1 tbsp maple syrup
  • 1 tbsp fresh lemon juice
  • 2 tbsp warm water

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the delicata squash into half-moons about ½ inch thick. Toss with olive oil, salt, and pepper on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until the edges are golden-brown and the centers are tender.
  2. Combine rinsed quinoa, vegetable broth, and salt in the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  3. In a small bowl, whisk together the tahini, maple syrup, and lemon juice. Slowly whisk in warm water one tablespoon at a time until you achieve a smooth, pourable consistency.
  4. In a large mixing bowl or individual serving bowls, layer the baby spinach first. Top with a scoop of fluffy quinoa, roasted squash, chickpeas, and cranberries. Sprinkle with pumpkin seeds and drizzle with the maple-tahini dressing.