This squash and quinoa dish is simple to assemble and is full of seasonal flavor. I like to pack it for lunch as a filling vegetarian main dish. It would also work nicely as a side dish for roasted chicken or pork. It's also incredibly versatile. As far as ingredients go, the star of the show is roasted squash. You'll need two small ones, but any variety you like will work-- I actually used one sweet dumpling and one delicata squash, both of which I had recently picked up at the farmer's market. However, acorn would work nicely, or even a small butternut squash too. The squash is paired with sweet roasted onions, cooked quinoa, dried cranberries, and toasted nuts. I prefer pecans or walnuts here, but you could also try this with almonds too.
- 2 small squash like acorn, sweet dumpling and/or delicata squash, seeds and membranes scooped out
- 1/2 cup sweet onion, diced *I like cippolini or Vidalia onions
- 1 tsp. fresh thyme leaves
- 2 Tbs. Olive oil
- Salt and pepper, to taste
- 1/4 cup prepared sage pesto *Recipe available here
- 1 Tbs. red wine vinegar
- 2 cups cooked quinoa
- 1 cup dried cranberries
- 1 cup pecans or walnuts, toasted and chopped
Preheat oven to 400 degrees.
Cut the squash into 1-inch pieces and toss in a large bowl with onion, thyme leaves, olive oil, salt and pepper. Spread mixture out on a large rimmed baking sheet and roast for 25-30 minutes or until squash is fork tender.
In another large bowl, whisk together sage pesto and vinegar until combined. Add squash and onion mixture (along with any liquid from the roasting pan), quinoa, cranberries, and nuts. Stir to combine. Season with additional salt and pepper as needed.