Combining a few of my favorite ingredients, this dish is both earthy and sweet, with loads of nutritional goodness. Delicata squash is a lazy cook’s dream, it takes little effort to cut open, spoon out the seeds, and plop it in the oven. Thin skinned, there is no need to peel them. Just slice lengthwise from end to end, scrape with a spoon to clear the seeds, and slice into beautifully scalloped crescent-shaped pieces. Or, in this case, leave the squash in two halves and roast them until soft.
The Power of Pomegranate
Besides being gorgeous in color and delicious in flavor, the pomegranate touts super health-promoting powers. One of the oldest known fruits, and native to Persia, the pomegranate is a nutrient dense, antioxidant rich fruit seen as a symbol of health, fertility, and eternal life. Pomegranates are known mostly for supporting cardiovascular health and for maintaining effective and healthy blood circulation. They are good sources for vitamins A, C, and E as well as folic acid, fiber, and potassium.
Cutting open and de-seeding a pomegranate can be a tricky and messy business. The juice gets all over the place, and stains anything it touches. You may find seeds in corners of your kitchen weeks later. But not to worry! I found the easiest way to remove all that precious fruit from the rind. Simply use a sharp knife to score the fruit in half, cutting only a few millimeters into the fruit. Do NOT cut all the way through. Use your hands to gently break away the two halves. Take one and stretch it along the edge, then hold it in your hand over a large bowl with the seeds facing down, and use the back of a large wooden spoon to whack, whack, whack the outside of the fruit. Whack it a lot. Get all your agression out. Watch the seeds fall into the bowl. Then repeat with the other half. If you are still unsure how to do it, you can watch this video. The guy is really excited about this technique, but now I know why. It is so easy and fun!
- 2 delicata squash, halved lengthwise and deseeded
- 1/2 large yellow onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- 1 tsp. coconut oil
- 1/8 tsp. sea salt
- 1 tsp. rubbed sage
- 1 tsp. thyme
- 1/2 cup quinoa, rinsed
- 1 cup water
- Pomegranate seeds
- Preheat oven to 375 degrees. Rub the squash with a little olive oil, salt, and pepper. Place in the
- Preheat oven to 375 degrees. Rub the squash with a little olive oil, salt, and pepper. Place in the oven and roast until semi soft, 20-30 minutes.
- In the meantime, melt the coconut oil in a saucepan and add the onion, celery, garlic, salt and herbs. Throw in a pinch of cayenne for a little heat if you want. Cook the veggies over medium heat for a few minutes, just until they start to soften. Add the quinoa to the saucepan and toast it to enhance its nutty flavor. Pour in the water, bring to a boil, then cover and reduce the heat to low, cooking for 20 minutes. This recipe may make more quinoa than you need to stuff the squash, but that's okay because it's great for leftovers.
- When the quinoa is cooked, spoon it into the squash and return to the oven, roasting until the squash is cooked all the way through. Garnish with pomegranate seeds and enjoy! You can eat the skin, too.