These hearty roasted delicata squash bowls are made up of a bed of savory quinoa, topped with tender kale, sweet delicata squash, and a tangy apple cider tahini dressing.
Course:
Entree
Servings: 4
Author: Alissa
For the Roasted Delicata Squash
-
1
medium delicata squash
-
1
tbsp.
olive oil
-
½
tbsp.
maple syrup
-
½
tbsp.
sriracha
optional
-
¼
tsp.
salt
For the Quinoa
-
1
cup
quinoa
rinsed well
-
1 ½
cups
vegetable broth
For the Kale
-
1
tbsp.
olive oil
-
3
garlic cloves
minced
-
1
lb.
kale leaves
stems removed and torn into bite sized pieces
-
½
cup
red wine vinegar
-
½
cup
vegetable broth
-
salt and pepper to taste
For the Tahini Cider Dressing
-
½
cup
apple cider
-
¼
cup
tahini
-
½
tsp.
sriracha
-
¼
tsp.
salt
For Serving
-
2
tsp.
toasted sesame seeds
Roast the Delicata Squash
-
Preheat oven to 325°.
-
Cut top and bottom ends off squash, then cut in half lenthwise. Scoop out seeds and cut into ½ inch thick half-rings.
-
Toss squash with remaining ingredients and arrange in a single layer on baking sheet(s) or in large cast iron skillet(s).
-
Bake 30 minutes, turning every 10 minutes or so, until tender and lightly browned on outsides.
Make the Quinoa
-
Place quinoa and broth in small saucepan and bring to a simmer, Cover and simmer over low heat until liquid is absorbed, about 20 minutes. Allow to sit, covered for 5 minutes.
Prepare the Kale
-
Heat olive oil in large saucepan over medium heat. Add garlic and saute 1 minute.
-
Add kale, vinegar and broth. Flip a few times to coat kale.
-
Cover and cook until kale is tender, about 6-8 minutes, flipping 2-3 times to ensure even coating. Drain excess liquid when finished.
Make the Tahini Cider Dressing
-
Whisk ingredients together in small bowl.
Prepare the Bowls
-
Divide quinoa among bowls. Top with kale, then with squash, then dressing. Sprinkle with sesame seeds.