Maple Fennel Acorn Squash with Lemon, Parm, Kale & Quinoa

Maple Fennel Acorn Squash with Lemon, Parm, Kale & Quinoa

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Ingredients

  • 3 acorn squash, halved- stem and seeds removed
  • ¼ cup extra virgin olive oil
  • ¼ cup maple syrup
  • 1 tablespoon aleppo chili, or chili flakes
  • 1 tablespoon fennel seed, lightly crushed
  • Cracked black pepper and Kosher salt
  • 1 head of dragon kale, finely chopped
  • 1 cup brussels sprouts, thinly sliced
  • 1 fennel, thinly sliced
  • 1 ½ cups cooked quinoa according to package
  • 1 lemon zested, one lemon juiced
  • 2 tsp kosher salt
  • ½ cup olive oil
  • ½ cup grated parm plus more to finish
  • 1 small garlic clove, grated

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