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Roasted Squash with Pomegranate and Pepitas Tossed in Quinoa : The Wimpy Vegetarian
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5 from 1 vote

Pomegranate Roasted Squash Tossed with Quinoa and Pepitas

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Cuisine: Grains
Servings: 4
Author: Susan Pridmore

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
  • 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.