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Saturday, November 5, 2016

Maple Roasted Acorn Squash with Arugula, Quinoa and Burrata

This is another recipe from Plated.  I happened to be working late at a training this week, so I left the recipe card and bag of ingredients for my husband to prepare.  This gorgeous and delicious dinner was waiting when I got home!  The squash is tender and just lightly sweetened with maple syrup.  It is served over a salad of arugula and quinoa with burrata cheese.  This is a new cheese for me to try -it is like fresh mozzarella, but more stringy.

1 acorn squash,
2 T. maple syrup
2-3 c. arugula
1/4 t. chili powder
salt and pepper
4 oz. burrata
2/3 c. quinoa
1 1/3 c. water
1/2 c. dried cranberrries
1/2 c. dried pecans
For the salad dressing:
 2 t. dijon mustard
2 T. olive oil
1 T. apple cider vinegar
Whisk all dressing ingredients together.

Line a baking sheet with aluminum foil or parchment paper.  Cut the squash in half, and remove all the seeds and pulp.  Cut into thick slices.  Arrange on baking sheet.  Sprinkle with 1-2T. oilive oil, salt and pepper and chili powder .  Bake at 450 degrees for 15 minutes, turn and bake another 10 minutes. 
Combine quinoa and water in a saucepan.  Bring to a boil, cover, and simmer for 15 minutes.
Mix quinoa, arugula, pecans, and cranberries.  Toss with dressing.
On a plate arrange the arugula mixture, top with squash slices.  Place spoonful of cheese on salad.

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