Earlier this fall season, we made our way to Jucker Farm which is a local farm selling fresh berries, apples, and every squash imaginable. During the fall season, they show off their awesome squash sculptures while you eat your fresh pumpkin soup. In my overly excited state, I bought myself a ridiculous amount of squash of every shape and size. The best part about my purchases is that two months later, the squash are still good; not a single sign of perishing. It is amazing how long food lasts when you buy it fresh from the farm, instead of in the grocery store a month after it was harvested.
I finally got around to making the delicata squash this week, and I’m pretty mad at myself that it took me this long! I honestly had no idea how much I would like it. It’s unlike many squash, because its small, easy to cut, and you don’t have to peel the skin off. All you do is cut it in half lengthwise, remove the seeds, and then slice it into half moons, or C’s (for Caitlin, obviously). Once tossed with olive oil, salt, and pepper, and baked for 20 minutes, you have yourself a delicious fall delicacy for snacking, as a side dish, or to add to a salad.
I went the salad (and snacking) route. The autumn squash quinoa salad route. I even deseeded a pomegranate for the sake of the salad. And you know what? It does not take that long (be sure to cut it in half in the middle of the fruit, like you would if you were eating a grapefruit, or watch Jamie Oliver’s version) The best part is, you have pomegranate seeds all week long to add to everything, or eat by the spoonful. Just be sure to wear your apron.
This salad is seriously a delicious bowl full of autumn. You are going to love it. Not only does it have various flavors and textures, it’s loaded with good for you vitamins, antioxidants, magnesium, zinc, and plant-based protein.
Don’t wait too long to make delicata squash, like I did!
- 1 delicata squash, deseeded and sliced in half moons
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon fresh black pepper
- ½ cup // 90 grams uncooked quinoa
- 1 cup // 250 mL water
- 1 cup // 200 grams chickpeas
- 1 teaspoon paprika
- 4 heaping spoonfuls pomegranate seeds
- 2 tablespoons pumpkin seeds
- 2 big handfuls washed arugula
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon mustard
- salt + pepper to taste
- Preheat the oven to 425F // 220C. Toss the squash with olive oil, salt, and pepper. Place the squash on a baking sheet, making sure the squash pieces do not touch. Bake for 20 minutes, or until tender.
- While the squash is cooking, prepare your quinoa. Bring the quinoa and water to a boil in a medium pot. Reduce to low heat, cover, and cook for 15 minutes. Turn off the heat at 15 minutes and let it sit, covered for 5 more minutes.
- In a small bowl, toss the chickpeas with paprika. In another small bowl, whisk all the dressing ingredients together.
- Assemble two salads, each with half the quinoa, chickpeas, pumpkin seeds, pomegranate seeds, arugula, and delicate squash. Drizzle on the dressing when ready to eat.
- Feel free to use another squash, such as acorn or butternut. Sweet potatoes would also taste good as a replacement.