1 acorn squash, seeded and cut into 1/2-inch slices
1 cup + 1/4 cup quinoa, cooked + cooled
1 can garbanzo beans, drained
1 cup kale, ribs removed and thinly sliced
Fresh figs, cut in half
1/2 garlic clove
1 tablespoon tahini
Toasted squash seeds
Salt + Pepper
3 pounds of fresh figs, stems removed and sliced in half
1/3 cup of sugar
1 cup of water
Juice of one lemon
1) Make the fig syrup. Add halved figs, sugar, and lemon juice into a nonstick sauce pan and cook over medium low heat for 30 minutes, stirring occasionally so the figs don’t burn. You want the natural juices of the fig to start to cook out. Add 1 cup of water and bring to a simmer. Reduce the heat to low and simmer until the juices begin to thicken. Line a fine mesh sieve with a coffee filter to drain the figs and syrup into a bowl. Once all liquid has been drained, test the consistency for syrup thickness. You want it to move freely, but it should not be watery. Store in a glass jar in the fridge for 1-2 weeks. Store cooked figs in the fridge to use as fig jam.
2) Make quinoa according to package directions; drain and set aside to cool. Preheat oven to 450F degrees.
3) To make the fresh hummus, add one can of drained garbanzo beans, 1 tablespoon olive oil, fresh lemon juice from half a lemon, 1 tablespoon tahini, and salt and pepper into a blender. Blend until smooth. Set aside.
4) Rinse the squash, kale, and figs. Set aside to dry. Slice the stem end off of the squash; then cut the squash in half and remove the seeds. Set the seeds aside for cleaning and toasting. Slice the squash into 1/2-inch half-moon slices to show off the fluted edge. Please squash slices in a large bowl, season with salt and pepper and a drizzle of olive oil. Toss to coat and then place on a baking sheet. Roast in the oven for 12-15 minutes.
5) While squash is roasting, toss the thinly sliced kale into the large bowl, seasoning with salt and pepper; set aside. Clean the squash seeds from the squash membrane and set on a towel to dry. In a small frying pan, add 1 tablespoon of olive oil and heat over medium. Add 1/4 cup of reserved quinoa and toast until crispy. Season crispy quinoa with salt and pepper and set aside to cool slightly. In the same pan, add dried squash seeds and toast until lightly golden. Season with salt and pepper and set aside to cool.
6) Remove squash from the oven and flip to roast the other side. Add the thinly sliced kale to the same baking sheet in an even layer and return to the oven. Roast for 10 minutes. Let cool.
7) In a medium bowl, season the cooled quinoa with a drizzle of olive oil, a drizzle of fresh lemon juice, and salt + pepper.
8) For serving, arrange the seasoned quinoa around the edge of a large platter. In the center of the platter, add the smooth hummus. Spread the hummus into an even layer meeting the quinoa on the outside of the platter. Drizzle lightly with olive oil. Next, add the toasted kale over the hummus. Layer the slices of roasted squash over the hummus and kale. Add freshly sliced figs throughout the platter. Drizzle with the fig syrup. Top with the toasted squash seeds and toasted quinoa. Enjoy immediately.