Roasted Delicata Squash & Quinoa Bowls



If you haven't noticed, I love basically anything that you can eat out of a bowl. This one I recently threw together for client meal prep and realized it definitely needs its own recipe page! Delicata squash is probably my favorite squash out there, because you can eat the skin which gives it the perfect crispy edge. This is a super versatile recipe that can be used for lunch, dinner, or a great side dish!


Makes: 4 bowls, or one large side dish

INGREDIENTS:

1 cup uncooked quinoa, cooked according to package

1 delicata squash

Olive oil, for roasting squash

Spices: salt, pepper, garlic powder, smoked paprika

2-3 handfuls arugula

1/2 cup pomegranate seeds

1/2 cup candied or spiced pecans, I love these Trader Joe's Sweet & Spicy Pecans

1/2 cup crumbled goat cheese

Balsamic vinaigrette or glaze, for drizzling

  1. Preheat your oven or air fryer to 400°F. To prepare your delicata squash, start by cutting off both ends and discarding. No need to trim off the skin - leave it on and enjoy the extra crispiness! Place squash upright on one of the flat ends and carefully cut in half lengthwise. Using a spoon, scoop out the mushy seeds until you have a clean center. Place the flat part down on your cutting board and slice thinly into half moons.

  2. Add the squash to a medium bowl. Drizzle with olive oil and season generously with salt, pepper, garlic powder, & paprika, then toss to combine. Transfer onto a baking sheet or into your air fryer basket. Cook for ~15 minutes, stirring/shaking occasionally, until fork tender and the edges are crispy. Transfer to a large bowl and set aside.

  3. Cook the quinoa according to its package. I recommend cooking in chicken or veggie broth for extra flavor, but water works too. Once cooked, season generously with salt & pepper, then transfer to the large bowl with the squash.

  4. At this point, I recommend letting the quinoa and squash cool so the arugula doesn't completely wilt.

  5. Once you feel it's cool enough, you can add all the remaining toppings and toss to combine. If you're making ahead, hold off on adding the balsamic until you're ready to enjoy.


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