Roasted Acorn Squash with Brown Butter Miso, Crispy Quinoa, and Sesame Cilantro Gremolata

1. Preheat oven to 400 F.
2. Cut your acorn squash in half through the stem. Scoop out the seeds and pulp. Then place the squash face down and cut into 1/2 inch slices (they should look like half moons).
3. Add squash slices to a parchment paper-lined baking sheet, and brush with melted coconut oil on each side. Season with salt and pepper.
4. Add your cooked quinoa in an even layer on a separate parchment paper-lined baking sheet. Toss in 1 tbsp olive oil and a pinch of salt, and spread evenly into one layer.
5. Transfer both baking sheets to the oven. Bake for 15 minutes.
6. After 15 minutes, flip the squash and move around the quinoa. Continue baking the quinoa for another 5-10 minutes until golden brown and crispy. Bake the squash for another 15-20 minutes until it’s soft and caramelized.
7. While everything is baking, prepare the miso brown butter: Add butter to a small saucepan on medium heat. Cook for about 5-8 minutes until butter has turned a toasty brown color, stirring frequently to prevent burning. When butter has browned, immediately remove from heat and add to a bowl. Add miso and a splash of hot water (about 1 tsp), and whisk together until a smooth sauce has formed.
8. Prepare the sesame cilantro gremolata: Add cilantro, sesame seeds, lime juice (from ½ lime), and sesame oil to a small bowl and mix together.
9. When squash is ready, spread it evenly on a plate. Drizzle on the miso brown butter, and top with the crispy quinoa and sesame cilantro gremolata.