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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