Arugula With Maple Roasted Pumpkin Food

MAPLE ROASTED PUMPKIN SALAD

Steps:

• Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
• On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
• Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
• Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
• Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.

ARUGULA WITH MAPLE-ROASTED PUMPKIN

Steps:

• Preheat oven to 450°F. On a rimmed baking sheet, combine pumpkin pieces with 2 tablespoons oil, the garlic, crushed red pepper flakes, and 1/2 teaspoon salt; season with black pepper. Toss to combine, then spread in an even layer. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
• Remove garlic from sheet and reserve. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 10 to 15 minutes more; let cool.
• Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a large knife. Transfer to a large bowl. Add lime juice, mustard, remaining 1 teaspoon maple syrup, and 1/2 teaspoon salt; season with pepper. Whisk in remaining 3 tablespoons oil until emulsifi ed.
• Add arugula and pumpkin to dressing, and toss to combine. Sprinkle salad with toasted pumpkin seeds and crumbled feta cheese, and serve immediately.
• (Per Serving)
• Calories: 515
• Saturated Fat: 10g
• Unsaturated Fat: 17g
• Cholesterol: 38mg
• Carbohydrates: 46g
• Protein: 17.4g
• Sodium: 979mg
• Fiber: 5.2g

MAPLE AND CHILE ROASTED SQUASH WITH QUINOA TABOULI

Steps:

• Preheat oven to 220°C (425°F).
• Scoop the seeds from the squash and discard. Place squash, cut side up, onto a baking tray. Using the tip of a sharp knife, make some shallow slashes into the squash flesh. Combine the oil, maple, chile, salt and pepper and brush over the squash. Cover with aluminium foil and roast for 20 minutes. Remove the foil and roast for a further 40 minutes or until the squash is golden and soft.
• To make the quinoa tabouli, in a large bowl combine the quinoa, mint, and arugula.
• To make the lemon tahini dressing, in a small bowl, place the tahini, lemon juice, water, garlic and salt. Mix to combine.
• To serve, place the squash onto a serving platter and top with the tabouli. Drizzle with the lemon tahini dressing and sprinkle over almonds.