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Roasted Delicata Squash with Tri-Color Quinoa and Walnuts with Pomegranate Molasses Vinaigrette

Anthony DeGeorge of AVO
A bounty of flavors combines in this healthy dish featuring Delicata squash as the key ingredient.
5 from 1 vote
Course Side
Cuisine American


Portion 1

  • 1/2 c tri-color quinoa uncooked
  • 1 c water
  • 1/4 tsp kosher salt

Portion 2

  • 2 Delicata squash medium size
  • 3 Tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Portion 3

  • 1/4 c walnut pieces

Portion 4

  • 4.5 Tbsp pomegranate molasses
  • 2 Tbsp lemon juice
  • 1 Tbsp red wine vinegar
  • 1.5 Tbsp dijon mustard
  • 1 tsp marjoram minced (sub dry if unavailable)
  • 1/4 tsp salt
  • pinch ground black pepper
  • 3/4 c extra virgin olive oil


  • Preheat oven to 425 degrees.
  • In a small saucepot, combine quinoa, water, and salt. Place on medium-high heat on stove and bring to a boil. Once it reaches a boil, reduce heat to low, cover, and cook for 30 minutes. When it’s ready, remove from heat and set aside to cool slightly
  • Wash the squash. Then slice lengthwise and scoop out the seeds. Discard the seeds or save for roasting as a snack.
  • Cut the squash into half-inch half-moon shapes and discard the ends. There is no need to peel the squash — it will be tender and edible after cooking.
  • In a mixing bowl, toss the squash with the olive oil then spread onto a baking sheet. Season with salt and pepper. Place in the oven and roast until tender, about 15 minutes.
  • Meanwhile, spread the walnuts on another baking sheet and toast in oven for 10 minutes. Take out and set aside to cool.
  • Using a blender or a mixing bowl with a whisk, combine the pomegranate molasses, lemon juice, vinegar, mustard, salt and pepper. While continuing to mix, slowly drizzle in olive oil to create an emulsion.

To assemble: Toss cooked squash, quinoa, and pomegranate molasses, and serve on a large platter. Garnish with the walnut pieces and wild arugula leaves

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