Eats: Roasted Sweet Dumpling Squash w/Quinoa Salad

10:30 AM

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This is probably more of a summery side-dish, but for me it was dinner. We had an exceedingly large amount of mint stashed away from earlier this fall, and when I started Googling recipes with mint, most of them were summery ones. This came out pretty tasty to me, and I am fan of yellow squash, not mention, how cool is it that the bowl is also part of the squash? Easily amused much? I used this recipe. 

Ingredients
  • 2 Delicata squash (about 1 pound each), halved lengthwise and seeded
  • 2 tablespoon(s) extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 cup(s) quinoa
  • 2 tablespoon(s) golden raisins
  • 1 tablespoon(s) sherry vinegar *(I did not have this, so I used roasted tomato dressing)
  • 1 teaspoon(s) honey
  • 1 Granny Smith apple, finely diced
  • 1 large shallot, minced
  • 1 clove(s) garlic, minced
  • 2 tablespoon(s) chopped mint
  • 2 tablespoon(s) chopped parsley
  • 2 ounce(s) arugula, 2 cups

Directions

  • 1. Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
  • 2. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
  • 3. In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
  • 4. Set the squash halves on plates. Fill with the salad and serve.
  • Make ahead tip: The quinoa can be refrigerated overnight. Bring to room temperature and add the arugula just before serving.

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Sara

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5 Musings

  1. FrancaDecember 2, 2012 at 1:01 PM

    that looks very lovely! I am a big fan of all things squashy, though I never could get my head round quinoa.

    ReplyDelete
  2. ellieDecember 2, 2012 at 1:08 PM

    Oh, so beautiful! What a great foodie post!!

    ReplyDelete
  3. ivy's closetDecember 2, 2012 at 1:09 PM

    So cool to find a recipe for your mint. Wow! Love the picture!

    ReplyDelete
  4. Cafe FashionistaDecember 3, 2012 at 8:03 AM

    This seriously looks so good right now!! :)

    ReplyDelete
  5. rose japanDecember 4, 2012 at 9:07 PM

    Sara gave own hunger, their food looks delicious

    kisses rose jp

    ReplyDelete

Talk nerdy to me.