Fall is here, and to be honest, there is nothing more comforting then some roasted squash. Delicata is the squash of the moment. Its sweet, flesh and tender edible skin makes it easy to cook and delicious to enjoy. This creation of roasted squash, crisp sprouted quinoa, and sweet and sour agradoclce is the perfect dish for your next fall dinner party, or take to work lunch.
My friends over at R.W. Knudsen challenged me to make a recipe with some of their 'Just Juice' products, so naturally as I have been loyal to their cranberry juice for years, decided to make an agradolce (sweet and sour) that plays perfectly with the squash. The only thing missing is a delicious quinoa salad, to I took some TruRoots sprouted quinoa and made an acidic and slightly spicy fall quinoa salad loaded with pepitas and herbs for texture and brightness. The three components are beautiful by themselves, but are magical when eaten together. Get in the kitchen and follow your instinct, make it your own and enjoy falls bounty.
Roasted Delicata Squash, Fall Quinoa Salad, Cranberry Agrodolce
- 3 large delicata squash - seeded, cut crosswise and then into 1/2 inch slices
- Olive oil - 3 tbsp
- Thyme - 1 tsp picked + 4 sprigs
- Salt and pepper to taste
Mix all ingredients together and lay squash flat on baking sheet. Roast Squash at 400 degrees until golden and tender, about 25 min.
Fall Quinoa Salad
- Shallot minced - 1 each
- garlic minced - 2 cloves each
- truRoots Sprouted Quinoa trio - 2 cups
- Vegetable stock - 3 cups
- Turmeric - 2 tsp
- Pumpkin Seeds - 1/4 cup
- Sherry Vinegar - 1 tbsp
- Serrano - 1 pepper deseeded and minced
- Olive Oil - 3 tbsp
- Parsley, Chive - 2 tbsp each minced
Sweat Shallot and garlic in 1 tbsp of olive oil until tender. Add quinoa and toast for 2 min add turmeric. Then add boiling vegetable stock and bring to simmer and cover. Cook for 12 min until water is absorbed. Remove from heat and let sit for 5 min. Then fluff. Add in the pumpkin seeds, vinegar, chile, olive oil and herbs. Season with salt and pepper.
- Olive oil - 2 tsp
- Shallots - 3 each chopped
- Granny Smith Apple - 1 each medium dice
- Cranberry Juice - 1/2 cup
- Fresh Cranberries - 1/4 cup
- Maple Syrup - 4 tbsp
- Balsamic Vinegar - 1 tbsp
- Ginger - 1/2 tbsp grated
Sweat shallots in olive oil until shallots are translucent. Add in the medium diced apple and cranberries. Add the juice, maple syrup and vinegar to the pot and simmer until reduced to a thicker consistency, about 12 min.