Pomegranate Roasted Squash Tossed with Quinoa and Pepitas
Servings 4
Ingredients
Marinade
- ¼ 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 ½ teaspoons pomegranate molasses
- 1 teaspoon cumin powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Vegetables and Quinoa
- 1 delicata squash
- 1 large red onion
- 4 small sweet peppers
- 2 cups cooked quinoa
- ½ cup orange juice
- ¾ cup water
- ⅛ teaspoon ground nutmeg
- Roasted pumpkin seeds
- 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 ½" 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.