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Roasted Squash with Toasted Quinoa, Dates and Sage

Roasted Squash with Toasted Quinoa, Dates and Sage

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  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 90 Minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Side Dish
  • Method: Oven/Stove Top
  • Cuisine: American


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
  • 12 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