This hearty and satisfying Pesto Delicata Squash Quinoa Bowl is like eating a big ‘ol bowl of fall.
You guys, the past couple weeks have been a flippin’ fall wonderland up here in New England. My commute to work is lined with rich reds, vibrant oranges and bright yellows. There’s even a part of my drive that I pass a pond which means I see the trees reflected. Autumnal bliss folks. Apples are being picked. Scarves are out. Boots are on. And the veggies are roasting!
Imma let you finish candles but squash roasting in the oven might be the best smell of all time. All time. My roomie walked in the other day and remarked how good it smelled and when I told her it was squash and brussels sprouts she was shocked. Good ‘ol squash roastin’ day.
And while we’re on squash let’s talk about delicata real quick. Delicata squash is the total underdog of fall veggies. I first tried it because it came in a CSA box I had a couple years ago. I had no idea what it was so I googled it then I roasted it then I fell in love with it. Best relationship I’ve had in a long time actually….
People hype pumpkin, butternut squash, kabocha and acorn squash, but hands down my favorite is delicata. It’s small, oblong, and light yellow with green stripes. It’s on the sweeter side but has a surprisingly rich flavor and texture closer to acorn squash than butternut.
I could seriously eat my weight in delicata. Bonus – it’s super cheap! If you’re near a trader joe’s I think it was a buck a squash and I’m sure at most grocery stores it’s not too different. I put it in salads, eat it plain or with other roasted veggies or in a big ‘ol grain bowl.
This Pesto Delicata Squash Quinoa Bowl is like giving your body a hug. First of all the harmony of flavors and textures from the quinoa, sunflower seeds, pesto and squash is so satisfying. Second of all, these ingredients, while packed with flavor are simple and nourishing. These kind of meals are so easy to make ahead of time and make for epic leftovers, aka 90% of what I eat for lunch.
I created this recipe more as a guide than a strict “must follow every letter” because the ratios might change based on your preference. If you like a little more crunch, up the sunflower seeds. I personally can never have enough squash but I tried to create this for a normal human not just squash monsters. Hopefully the hearty bowl of happiness will inspire more fall-grain-bowl creations.
Pesto Delicata Squash Quinoa Bowl
The harmony of flavors and textures in this Pesto Delicata Squash Quinoa Bowl from the quinoa, sunflower seeds, pesto and squash is so satisfying
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hours 5 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Cuisine: Vegetarian
Ingredients
- 1 Cup of Cooked Quinoa
- 2 tbsp of Pesto
- 1 Cup of Spinach, chopped
- 1 Delicata Squash
- 1 tbsp & 1 tsp of olive oil
- ⅓ Cup of Sunflower Seeds
- Salt & Pepper to taste
Instructions
- To cook squash: Preheat oven at 400º
- Slice squash in half length-wise and scoop out all the squash guts, then slice squash log into ½ wide slices. They should look like the letter “C”
- Grease a baking tray with olive oil and lightly coat squash with olive oil and season with salt and pepper
- Bake for 25 minutes, take out of the oven, flip squash over and bake for another 15 minutes
- To cook quinoa: In a sauce pan pour 1 tsp of olive oil and heat on medium low, add 1 cup of rinsed quinoa, toast dry quinoa for 1 minute
- Add 1⅔ cups of water – cook for 20 minutes or until all water is soaked up by quinoa
- Stir in 2 tbsp of pesto, chopped spinach and ⅓ cup of sunflower seeds and mix until thoroughly combined
- When squash is done, mix together quinoa and squash recipes and serve
Your Turn:
What’s your favorite fall veggie?
Have you gone apple picking this year? (Nellie & I went this weekend – 2 words: fresh apple cider donuts)