Delicata Squash Bowl w/ Quinoa, Kale, & Pomegranate
This wholesome, cozy dish features roasted & spiced delicata squash and a lemon herb tahini dressing. Perfectly paired with quinoa, kale, and pomegranate, this Delicata Squash Bowl makes a wonderful lunch or dinner simply as is, or with the addition of your protein of choice.
Ingredients
See quantities and measurements in recipe card below.
Squash
- delicata squash: The star of this dish, this squash has a “delicate” skin as the name would suggest, meaning that it is totally edible and delicious! One of the easiest types of squash to prepare. Check out these tips for selecting a delicata squash at the market and knowing when its ripe to eat!
- olive oil: Helps the squash brown and crisp.
- pumpkin spice seasoning (optional): Subtle but deliciously warm and festive.
Lemon Herb Tahini Dressing
- tahini: This unassuming nutty paste is simply ground sesame seeds (some brands add salt too). But when transformed into a sauce, tahini parlays into pure magic.
- fresh herbs: Fresh herbs make all food more flavorful, fragrant, and bright. And they bring tahini to a whole new level! I especially love mint, dill, parsley, cilantro, chives, sage, or a combination!
- lemon juice: The acid from lemon cuts the richness of the tahini beautifully and adds tang to the dressing.
- lemon zest: Zest adds a burst of freshness, vibrance, and true lemon flavor to this recipe.
- granulated garlic: Garlic is always a good idea with tahini! I like using granulated garlic in this recipe because it brings a more potent garlic flavor than fresh garlic. Plus, it keeps longer for leftovers. And generally speaking, granulated works better than garlic powder in liquid dishes.
- maple syrup: The addition of syrup does not make the dressing sweet, but simply well balanced: it will make the dressing less pungent and more delicate.
- sriracha: A dash of sriracha makes adds a bit of heat and a depth of flavor, plus it works especially well with tahini.
Other Bowl Ingredients
- quinoa: A healthy base to this bowl that provides texture and plenty of fiber!
- kale: Complements both the squash and tahini dressing; any variety works. Be sure to dress kale and allow it to sit and soften (per recipe below).
- pomegranate: Brings the brightness to this bowl, and lovely balance of tartness to go along with the sweetness of the squash and earthiness of the dressing.
Substitutions
- Instead of delicata squash, try kabocha squash or acorn squash as they both sweet with edible skin.
- Use cinnamon in place of pumpkin pie spice.
- You can use dry herbs in place of fresh herbs in the dressing, just be sure to use only 1/3 of the amount of fresh.
- Substitute brown rice, farro, or couscous instead of quinoa.
- Use romaine, arugula, or other greens of choice if you don’t dig kale. You won’t need to dress as early as kale is significantly tougher than most greens.
- Fresh apples, persimmons, or pears, or dried cranberries or cherries can work in place of pomegranate.
Step by Step Instructions for Delicata Squash Bowl
Prepare and Roast Squash
- Preheat oven to 425℉.
- Prepare squash: Cut stem off ends of squash. Then cut squash in half lengthwise. Scoop seeds with spoon. Finally, turn squash over and cut into 1/2 inch slices.
- Transfer to bowl. Add olive oil, salt, and optional pumpkin pie spice. Stir to combine.
- Line baking sheet with silicon mat or parchment paper. Place squash on baking sheet, making sure not to overlap pieces.
- Place squash in oven and bake for about 35 minutes, flipping halfway through (I set a timer for myself to check at 18 minute mark). Squash is done when it is slightly browned on both sides.
- Allow to cool for at least 5 minutes.
Prepare Other Ingredients
- While the squash roasts, make the quinoa per packaging instructions.
- Make tahini dressing: simply add all ingredients (starting with 1/4 cup water) into a food processor or mini food processor (see note at bottom of recipe card for method without food processor). Blend. Taste and adjust with more water to thin as desired.
- Dress kale and allow to sit and soften. Start by using 1/3 cup of tahini dressing; stir to combine and add more as desired (be sure to save some tahini dressing to top bowls!).
- Deseed pomegranate (I like to use a bowl for this step to contain mess;)).
Prepare Bowl
- Place 3/4 cup cooked quinoa in each bowl. Next, add dressed kale, then roasted squash, and finally pomegranate seeds.
- Add other optional ingredients (like roasted nuts, seeds, or additional protein).
- Drizzle with tahini dressing. Serve and enjoy!
If you love this healthy recipe, you may also like:
- Crispy Roasted Beet Salad with Quinoa & Lemon Ginger Dressing
- Quick High-Protein Vegan Salad Ideas
- White Beans & Greens
Cheers!
–Jenn
Delicata Squash Bowl
This wholesome, cozy dish features roasted & spiced delicata squash and a lemon herb tahini dressing. Perfectly accompanied with quinoa, kale, and pomegranate, this Delicata Squash Bowl makes delicious lunch or dinner simply as is, or with the addition of your protein of choice.
Equipment
- baking sheet
- silicon baking mat or parchment paper, optional
- mini food processor or standard food processor, or see note below for method without food processor
Ingredients
Squash
- 2 delicata squash medium-sized
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4-1/2 tsp pumpkin spice seasoning or sub cinnamon optional
Lemon Herb Tahini Dressing
- 1/2 cup tahini
- 1 tsp lemon zest
- 1/2 cup lemon juice
- 1/2-3/4 cup fresh herbs like parsley, mint, cilantro, sage, or a mix see note below
- 1 tsp granulated garlic or 1/2 tsp garlic powder
- 1/4-1/2 tsp sea salt see note below
- 1/2 tsp maple syrup
- 1 tsp sriracha optional
- 1/4- 1/3 cup water see note below
Other Bowl Ingredients
- 1 cup quinoa uncooked
- 5 cups kale, destemmed and chopped
- 1 pomegranate medium
Optional Ingredients
- roasted nuts of choice like hazelnuts, pistachios, pecans
- hemp seeds or sesame seeds
- protein of choice
Instructions
Prepare and Roast Squash
- Preheat oven to 425℉.
- Prepare squash (see step by step photos above): Cut stem off ends of squash. Then cut squash in half lengthwise. Scoop seeds with spoon. Finally, turn squash over and cut into 1/2 inch slices.
- Transfer to bowl. Add olive oil, salt, and optional pumpkin pie spice. Stir to combine.
- Line baking sheet with silicon mat or parchment paper. Place squash on baking sheet, making sure not to overlap pieces.
- Place squash in oven and bake for about 35 minutes, flipping halfway through (I set a timer for myself to check at 18 minute mark). Squash is done when it is slightly browned on both sides.
- Allow to cool for at least 5 minutes.
Prepare Other Ingredients
- While the squash roasts, make the quinoa per packaging instructions.
- Make tahini dressing: simply add all ingredients (starting with 1/4 cup water) into a food processor or mini food processor. Blend. Taste and adjust with more water to thin as desired.
- Dress kale and allow to sit and soften. Start by using 1/3 cup of tahini dressing; stir to combine and add more as desired (be sure to save some tahini dressing to top bowls!).
- Deseed pomegranate (I like to use a bowl for this to contain mess;)).
Prepare Bowl
- Place 3/4 cup cooked quinoa in each bowl. Next, add dressed kale, then roasted squash, and finally pomegranate seeds.
- Add other optional ingredients (like roasted nuts, seeds, or additional protein).
- Drizzle with tahini dressing. Serve and enjoy!
Notes
- Food processor: If you don’t have a food processor, be sure to chop herbs very finely. Whisk all ingredients together well. The dressing will likely be thicker with this method, but equally delicious! You may just want to add another tablespoon or two of water to thin.
- Fresh herbs: Sage is a great complement to squash, but it can be quite strong and overpowering, so if using I recommend mixing with other herbs and/or using much less of it (a few leaves).
- Salt: The amount of salt will depend on if your tahini includes salt or not. If yes, start with just 1/4 teaspoon.
- Water for dressing: Amount of water may vary depending on desired thickness. Start with 1/4 cup and blend; then add more as desired.
- Leftovers: Store in refrigerator for up to 4 days. I do not recommend freezing kale/squash. Note: tahini dressing can be stored alone in refrigerator for up to 1 week and frozen for up to 4 months in air tight container.
Nutrition
Calories: 577kcalCarbohydrates: 74gProtein: 17gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 12gSodium: 533mgPotassium: 1705mgFiber: 15gSugar: 17gVitamin A: 11732IUVitamin C: 130mgCalcium: 365mgIron: 7mg
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