This roasted squash may be made with your choice of squash. Blended with toasted quinoa, dates and sage, this side dish or main course is perfect for any occasion.
- 1 2-3 lb pumpkin (I used Red Kuri)
- Kosher Salt and Fresh Ground Pepper
- 2 c quinoa
- 3 c water or broth
- 2 c pitted and julienned medjool dates
- 1/4 c small, torn sage leaves
- Olive oil for drizzling over squash
- 1–2 T balsamic vinegar or maple vinegar
- 1/3 c green pumpkin seeds
- 1/4 c pomegranate arils
Preheat oven to 375. Cut your pumpkin or squash into pieces roughly 3″ square and arrange on a rimmed baking sheet, skin side down. Drizzle with olive oil and sprinkle with salt and pepper. Roast the pumpkin for 1 hour or until soft. Once the pieces are cool, you may choose to peel off the skin. I did not, because red kuri’s skin is not tough. Place pumpkin in bowl.
In a dry skillet over medium heat, add the quinoa. Toast for 5-10 minutes or until it smells toasty. Add 3 c water or broth and 1 T kosher salt. Cover and bring to a boil. Reduce heat to low and simmer the quinoa for 25 minutes or until the water has been absorbed. Remove from heat and set aside, covered for a few minutes.
Once the quinoa has cooled, add it to the bowl with the pumpkin or squash, along with the dates and sage and 1/4 c olive oil. Toss gently to combine and season heartily with salt and pepper and balsamic vinegar.
Sprinkle with pomegranate arils and pumpkin seeds before serving. I like this served warm or at room temperature.
Adapted from Tyler Florence
Keywords: roasted squash, roasted squash recipe, recipe for roasted squash