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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

Description

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.


Ingredients

Scale
  • 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

Instructions

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.


Notes

Adapted from Tyler Florence