Roasted Sweet Potato And Acorn Squash Winter Salad Food

ROAST ACORN SQUASH, SWEET POTATO AND BEET KALE AND QUINOA SALAD WITH AVOCADO, FETA AND POMEGRANATE IN A CILANTRO LEMON TAHINI DRESSING

Steps:

• Toss the veggies in the oil, salt and pepper, place in a single layer on a baking sheet and roast in a preheated 425F/220C oven until tender, about 20-25 minutes, flipping over half way through.
• Toss the chickpeas in the oil, cumin, paprika, salt and pepper and toast in a heavy bottom skillet over medium-high heat until crispy, about 15-20 minutes, mixing a few times.
• Puree everything in a food processor adding enough water to get the dressing to the desired consistency before seasoning with salt to taste.
• Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
• Massage the mixture of the lemon juice, oil and salt into the kale until the kale turns a darker green and gets all nice and soft and tender, about 1-2 minutes.
• Toss everything and enjoy!

SWEET ROASTED ACORN SQUASH

Steps:

• Preheat oven to 450 degrees F.
• Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.
• Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.

BROWN SUGAR BAKED SWEET POTATOES AND ACORN SQUASH

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds.
• Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
• Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.