Roasted delicata squash is not only pretty to look at, it’s absolutely delicious to eat as well. If you have never had delicata squash, we encourage you to give it a try. You’ve probably walked right past it in the grocery store a million times and though nothing of it. During the fall, there are all kinds of interesting multi colored and crazy shaped squash displays lining the isles at the market. Who knew that there could be so many different ways to cook with these guys? The most exciting or interesting (if you find squash facts interesting like we do…don’t judge) about delicata is that you can eat the skin. What? Really? Eat the skin? Are you serious? Yep, you hear me. You can just eat the whole darn thing. I know, you are pretty excited about your new squash knowledge. Now you can make this recipe for your friends and really impress them.
Anyway, it’s a very simple recipe so check it out.
Start by cutting the squash in half, removing the seeds and cutting it into 1/2 inch round half slices. Toss the squash pieces in a bowl with olive oil and maple syrup then spread them out on a parchment lined baking sheet. Season with some kosher salt and roast in the oven for about 30 minutes. You want them be a pretty golden brown color. While the squash is cooking, you can prepare the quinoa according to the package directions, then allow it to cool.
Once the squash is fully cooked, remove from the oven and set aside to cool. Make the vinaigrette using a blender or an immersion blender.
Transfer quinoa to a large bowl, add in the delicata squash, the almonds, the orange infused dried cranberries, feta cheese and toss with the vinaigrette. Season with salt and pepper and voila! You are ready to enjoy. You can also store the leftovers in the fridge for up to 5 days. Chances are, you’ll eat it all before then but just so you know your options.
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- 1 C dry quinoa cooked according to package instructions
- 1 medium delicata squash - halved, seeded and sliced into ½ inch half-rounds
- 2 Tbsp pure maple syrup
- 1 Tbsp good quality olive oil
- ¼ C slivered almonds
- ¼ C orange infused dried cranberries - or regualr dried cranberries
- ⅓ C feta cheese, crumbled
- 1 Tbsp dijon mustard
- 1 Tbsp 0% greek yogurt
- ¼ C red wine vinegar
- 1 Tbsp pure maple syrup
- 3 Tbsp good quality olive oil
- 1 clove garlic chopped
- kosher salt and cracked pepper to taste
- Preheat oven to 425. Toss sliced delicata squash in a bowl with olive oil and maple syrup. Line a large rimmed baking sheet with parchment paper. Spread squash evenly over baking sheet. Season with kosher salt. Roast for 30 minutes until golden brown, allow to cool.
- For the vinaigrette, add all ingredients to a blender and blend on high until mixed, set aside.
- Allow quinoa to cool and add to a large bowl. Add in roasted delicata squash, almonds, dried cranberries and crumbled feta. Drizzle with vinaigrette dressing and tpss to coat. Season with S&P to taste. Serve immediately or cover and store in the fridge for up to 5 days.