Ingredients

For the dressing:

1 garlic clove, peeled + smashed
1/4 cup fresh lemon juice
1 tablespoon hemp oil, or olive oil
3 tablespoons tahini
2-3 teaspoons pure maple syrup
1/2 teaspoon lemon zest
salt + pepper to taste

For the squash and apples:

3 tablespoons unrefined coconut oil
1 1/2 tablespoons pure maple syrup
1/8-1/4 teaspoon cayenne pepper
2 medium acorn squash
2 crispy apples
salt + pepper

For the kale and quinoa:

3-4 teaspoons unrefined coconut oil
1 cup uncooked quinoa, rinsed and drained
2 cups water
5-6 cups chopped lacinato/dino kale
1 1/2 teaspoons minced garlic
salt + pepper to taste
1 tablespoon fresh lemon juice

Directions

Instructions for the dressing:

Combine the smashed garlic, lemon juice, and oil in a jar.  Seal and shake vigorously.  Let sit for 10 minutes.  Shake once more then remove the garlic.  Add tahini, maple syrup, lemon zest, and a big pinch of salt and pepper.  Seal and shake until smooth.  Taste and adjust salt/pepper/maple syrup if needed.  Set aside.  Store leftovers in the fridge for up to 1 week.

Instructions for the squash and apples:

Preheat your oven to 400* F.  In a small pan combine the coconut oil, maple syrup, and cayenne over medium-low heat and stir until melted.  Take off the heat.  Slice squash into appx. 1/4-inch round slices, using a large and sharp knife.  Discard ends.  Cut seeds out from each slice and place squash rings on 2 large baking sheets.  Brush the oil mixture over both sides of the squash rings.  Sprinkle with salt and pepper.  Place in the oven for about 30-36 minutes, flipping once halfway through until desired doneness is reached.  A few minutes later slice the apples into 1/4-inch thick slices, removing any seeds/core.  Place on a baking sheet and toss to coat with remaining oil/maple mixture.  Place in the oven during the last 7-10 minutes of squash roasting.  Roast for 7 minutes to maintain a nice crunch.

Instructions for the kale and quinoa:

As soon as the squash is in the oven heat a pot over medium with 2 teaspoons of coconut oil.  Once hot add the quinoa and stir for 2-3 minutes.  Add the water then raise heat to medium-high.  Bring to a boil, stir, then reduce heat to simmer and cover for 15 minutes.  Remove from the heat and keep covered.  After placing your apples in the oven to roast place a large pan over medium heat and melt 1-2 teaspoons of coconut oil.  Once hot add the garlic and stir for about 30 seconds, then add the kale and stir frequently for about 3-5 minutes until wilted.  Fluff the quinoa with a fork and combine in the pan with the quinoa.  Sprinkle with a good amount of salt and pepper and add the lemon juice.  Stir to combine.

To assemble:

Place quinoa on a large platter then place roasted squash rings on top then the apples and sprinkle with sliced almonds.  Top with dressing or let guests take individual servings and dress themselves.  I prefer to trim away the outer skin as I eat acorn squash, but serve/eat how you please.

—– other serving option —–

For stuffed squash:

Slice 3 acorn squashes in half and coat the flesh with the same oil/maple mixture as specified for the squash and apples.  Place squash halves cut side down on a baking sheet and roast for about 35-40 minutes until tender.  Fill with quinoa and kale mixture, chopped roasted apples, almonds, and then dressing.