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5 from 1 vote
Bowl of Quinoa Topped with Kale and Delicata Squash Sitting on a Yellow Fabric with Skillet in the Background
Roasted Delicata Squash Bowls with Apple Cider Tahini Dressing
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
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
Ingredients
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
Instructions
Roast the Delicata Squash
  1. Preheat oven to 325°.
  2. Cut top and bottom ends off squash, then cut in half lenthwise. Scoop out seeds and cut into ½ inch thick half-rings.
  3. Toss squash with remaining ingredients and arrange in a single layer on baking sheet(s) or in large cast iron skillet(s).
  4. Bake 30 minutes, turning every 10 minutes or so, until tender and lightly browned on outsides.
Make the Quinoa
  1. 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
  1. Heat olive oil in large saucepan over medium heat. Add garlic and saute 1 minute.
  2. Add kale, vinegar and broth. Flip a few times to coat kale.
  3. 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
  1. Whisk ingredients together in small bowl.
Prepare the Bowls
  1. Divide quinoa among bowls. Top with kale, then with squash, then dressing. Sprinkle with sesame seeds.