Roasted Kabocha with Crispy Quinoa Crumbs, GF

By MaryEllen

Roasted Kabocha with Crispy Quinoa Crumbs is a perfect vegan or vegetarian main dish but works well as a side to any roasted poultry, meat or fish you are serving as well.

Ingredients

• 2 2 2 pounds (910 g) kabocha squash (see Tips)
• Kosher salt
• Freshly cracked black pepper
• 5 5 5 tablespoons (75 ml) FODY Garlic-Infused Olive Oil, divided
• 1 1/4 1 1/4 to cups (194 g) cooked red quinoa, cooled at least to room temperature
• 1 1 1 tablespoon coriander seeds, lightly crushed (see Tips)
• 3 3 1/4 tablespoons scallion greens, cut crosswise into 1/4 inch (6 mm) rounds

Preparation

Step 1

Position rack in the hottest area of the oven. Preheat the oven to 450°F/230°C.
While oven preheats, prepare the kabocha. Cut away the stem end and discard. Cut squash in half, scoop out the seeds and discard. Cut squash into 1 inch (2.5 cm) wedges.
Place the squash wedges on a rimmed baking sheet pan and drizzle with 3 tablespoons of the garlic-infused olive oil; use hands or tongs to toss to coat evenly. Season with salt and pepper. Roast for about 20 to 25 minutes, just until tender.
Heat the remaining 2 tablespoons of oil in a large nonstick skillet. Add the quinoa and cook over medium-high heat, stirring often, until the quinoa develops a little bit of a crispy exterior, about 5 or 6 minutes. Stir in the coriander seeds and cook 1 minute more to infuse the quinoa with all that yummy coriander fragrance.
Arrange the kabocha on a warmed platter, sprinkle the quinoa over the squash and garnish with the sliced scallion greens. Serve immediately or at room temperature.

You need a very sharp chef’s knife to cut the tough kabocha and to make it as easy as possible microwave your squash for a minute or two to soften the hard outer skin before cutting.
To crush the coriander seeds, place them in a heavy zip-top plastic bag and whack with a mallet just until they are cracked open and split. (You aren’t aiming to crush or pulverize; you want some texture to remain).