Simple one-dish meal of roasted squash, late season peppers, and caramelized red onions, all tossed in orange scented quinoa.
Part of traveling for me is about the food. It’s such a satisfying window into the culture of a country or region, a direct link to its history, people, beliefs, and geography. Traveling to three different regions in Italy last month certainly gave me that view; but I can eat only so many extravaganza lunches and dinners before hitting overload. The meals begin to blur, and my body reminds me I ultimately do better with less.
In fact, I would argue, that there’s a satisfaction all its own to pare a dish down to it most basic elements, sprinkling in a few flavor enhancing techniques and harmonizing accents like this autumn song.
I like to work with delicata squash for it’s cheerful striated ribs, and thin skin that doesn’t required peeling; late season sweet peppers for a burst of fall colors and whimsical shapes; and red onion that will add a sweet/savory caramel flavor when roasted.
Presoak all the vegetables in a marinade bath inspired by this recipe by Lynda on her TasteFood blog of orange juice, sriracha, pomegranate syrup mixture before roasting to add both heat and syrupy caramelization. (The sriracha is optional.)
While they’re roasting in the heat, toast the quinoa to create a nutty flavor and toss it into a shimmering mixture of water and orange juice to simmer. As a finishing touch, sprinkle pomegranate seeds and spiced pepitas on top for little crunch. Divine, healthy, packed with flavor and goodness.
I’ll be ready for a traveling table again, but for now, this simple dish beats a three course marathon of delicacies, and roots me in this season of color and intense flavors, and in my own home.
Pomegranate Roasted Squash Tossed with Quinoa and Pepitas
Ingredients
Marinade
- 1/4 cup olive oil
- 1 tablespoon minced garlic 3 large
- 2 tablespoons lemon juice 1 lemon
- 1 teaspoon sriracha or hot sauce (optional)
- 1 tablespoon honey
- 1 1/2 teaspoons pomegranate molasses
- 1 teaspoon cumin powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Vegetables and Quinoa
- 1 delicata squash
- 1 large red onion
- 4 small sweet peppers
- 2 cups cooked quinoa
- 1/2 cup orange juice
- 3/4 cup water
- 1/8 teaspoon ground nutmeg
- [url]Spiced pepitas ∞https://thewimpyvegetarian.com/2011/11/spiced-pepitas/[/url]
- Pomegranate seeds
Instructions
- Combine all the marinade ingredients in a bowl large enough to accommodate the squash, peppers, and onions. Mix together well.
- Chop of the ends of the delicata, and slice in half around its circumference to make it easier to work with. Slice each half in half again, lengthwise. With a spoon or knife, scoop out the seed and pulp. Place the sliced edge on a work surface so it looks like a tunnel, and slice in 1/2" curved strips.
- Cut the small sweet peppers in half, discard the stem, and remove any seeds and pith. Slice large pieces into smaller pieces.
- Remove the papery skin from the red onion, slice off the top and bottom, and cut in half, lengthwise. Slice each half into 6 - 8 wedges.
- Place all the vegetables in the marinade and soak on the counter for at least 30 minutes, tossing occasionally.
- Preheat the oven to 425 degrees F. Roast the vegetables for 40 minutes on a parchment paper lined baking sheet, or until the red onion starts to caramelize.
- Make the quinoa per these directions with a mixture of orange juice and water as the simmering liquid. Measure out 2 cup of cooked quinoa, and toss with the nutmeg.
- Combine the roasted vegetables with the quinoa on a serving plate, and sprinkle with spiced pepitas and pomegranate seeds.
Mallory @ Total Noms says
What a beautiful dish! Love the combination of flavors.
The Wimpy Vegetarian says
Thanks so much Mallory!!
Hatters says
This really stood out in my reader as a beautiful, fresh looking meal – will hunt down some pomegranate molasses and give it a try 🙂
The Wimpy Vegetarian says
Thanks! If you don’t see any pomegranate molasses, but you find pomegranate syrup, just simmer the syrup until it’s thick and molasses-like, and you’ll be good!!
lizthechef says
This is a very “Susan” recipe – I love it, just as I love your culinary creativity.
The Wimpy Vegetarian says
Oh Liz, thanks so much!! I love your beautiful Pumpkin-Orange Flan you posted today too!!!
TasteFood says
Beautiful song of food, indeed! Thank you for the link!
The Wimpy Vegetarian says
Thanks Lynda! I’ve used your marinade, and variations of it for lots of things now – I just love it.
Choc Chip Uru says
I love that you describe this dish as a song my friend, beautiful indeed 🙂
Cheers
Choc Chip Uru
The Wimpy Vegetarian says
Thanks CCU. The colors are just so warm and happy, it makes me think of a song 🙂
diabeticFoodie says
Wow, this looks good! Love finding new quinoa recipes.
The Wimpy Vegetarian says
Me too! I love quinoa – it’s such a versatile seed!! I’m posting a brownie recipe on Sunday with quinoa flour 🙂
apuginthekitchen says
You have a way with vegetables making them colorful, beautiful and so interesting. I love this, it’s a complete meal and sounds absolutely delicious.
The Wimpy Vegetarian says
Delicata squash may be one of my favorite fall veggies, and its so fun and easy to work with.
Norma Chang says
This looks absolutely delicious, know what you mean by paring a dish down to it most basic elements.
The Wimpy Vegetarian says
Thanks Norma! Yes – I really don’t thing things need to be fancy in order to be really special. If you take a tremendous amount of care in how you prepare the ingredients you have, you don’t need anything else.
gluttonforlife says
Healthy, satisfying and delicious. I don’t love peppers, though, so I may have to try this with something else—fennel?
The Wimpy Vegetarian says
Fennel would be divine!
mjskit says
I’ve never eaten a delicata squash. I’ve seen them at times, but it’s one of those items that I just don’t really know what to do with. This recipe look delicious and I love the different textures and the crunch of those pepitas!