Let’s say, hypothetically, in a weird alternate reality, you post recipes every week to your food blog that encourages people to include more plant-based meals into their diet. Last week, you posted a recipe that included some acorn squash (because a varied diet is a healthy diet) but you severely overestimated the amount of squash you would need for that recipe. Do we throw away the food? NO! We instead create a new recipe that incorporates the leftover squash and put it up on said blog, writing an introduction that makes everyone confused and uncomfortable as a fun bonus.

If you haven’t caught on I’m talking about me. I had leftover squash. Let’s eat it.

• You got me, asparagus and arugula aren’t technically fall veggies. Just my little squash buddy. But I feel like this is a good transition meal to get you excited for fall, like the stuffed acorn recipe was. And you know I’m excited about it.
• This recipe is what it is, me throwing together stuff I need to eat in my fridge before they go bad. And it’s delicious.
• I made my own vinaigrette because 1) I like doing it, it makes me feel ~culinary~ and 2) I try to avoid buying dressings from Kroger because they usually come in plastic bottles and I’m going to flex and say mine taste better anyway.
• Quinoa = protein = eating good.
• Roasting veggies = easy = heck yeah.
• VEGANO
• Fun fact I made a tiktok of me making this (and some other stuff) so go check it out @kale.eatsplants (I also posted it on my Instagram page so if you don’t have a tiktok you can view it there).
• Let’s do the dang thang.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Makes 2 servings

Ingredients:

• 1/2 acorn squash
• ~5 stalks of asparagus
• 1 shallot
• 2 garlic cloves
• 1 1/2 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried rosemary
• 1 tsp salt
• 1 tsp pepper
• 2 cups quinoa, cooked
• 1 bunch arugula
• chopped walnuts for topping

For vinaigrette

• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp mustard
• 1 tsp maple syrup
• salt and pepper to taste

Directions:

1. Preheat your oven to 400 F. Prep the veg. Slice the squash into equal size strips, halve the asparagus, thinly slice the shallots and mince the garlic.
2. Spread out the veggies onto a baking sheet. Drizzle over the olive oil and sprinkle the salt, pepper, paprika, and dried rosemary. Stir everything together to incorporate. Bake for 20-25 minutes.
3. Whilst she’s cooking, make your quinoa according to package instructions.
4. Also whilst she cooks, make the vinaigrette. Add the olive oil to a bowl and whisk in the vinegar, mustard, and maple syrup until the dressing is emulsified and homogenous. Add ze seasonings, add more eef yew need zem.
5. Once the veggies are done, pull out and let cool slightly so you don’t burn your mouth like I did. Taste for salt.
6. To serve, put quinoa and arugula in a bowl. Top with the roasted veggies, homemade dressing, and some chopped walnuts. Parmesan is optional for extra saltiness. Boom.

No food waste in this house, no sir. Eating leftovers has never been so tasty. I hope you guys give this one a try!