Roasted Delicata Squash and Kale Quinoa

I've been seeing recipes with delicata squash for years but have never came across one. That is, until this month.


I always thought it was a west coast thing but never investigated further. Why bother when we have butternut and acorn and kabocha?


I was at a farm market recently and came across a petite looking squash, labelled as a potato squash. Intrigued, I bought two. It wasn't until I did a bit of digging that it clicked in my brain. Delicata squash does exist in Ontario!


Finally, I was able put one of Heidi's recipes to use.

Roasted Delicata Squash and Kale Quinoa
Adapted from 101 Cookbooks

2 medium delicata squash, seeded & sliced 1/3-inch thick
3 shallots, peeled
2 tablespoons olive oil
Fine grain sea salt
4 medium garlic cloves, peel on

12 kale leaves, washed & dried, de-stemmed & cut into 3-inch strips

3/4 cup uncooked quinoa
1/2 cup plain yoghurt

For serving: slivered scallions, toasted nuts or seeds

Preheat the oven to 400 degrees with racks arranged in the top and bottom thirds. Line two baking sheets with parchment. You're going to roast the squash, shallots, and garlic on one sheet, and the kale on another.

Prep the delicata squash, and toss it in a large bowl with the shallots, 1 tablespoon of the olive oil, and a big pinch of salt. Arrange in a single layer on one of the baking sheets, add the garlic and place on the bottom rack, for about 30 minutes. Spin once or twice along the way to get even roasting - let it all get deeply golden.

After the squash is in the oven, use the same bowl to toss the kale with another splash of olive, and pinch of salt. Arrange the leaves on the other baking sheet and bake for about 10 minutes, or until you get a touch of browning, but the leaves are primarily still green. Set aside.

Cook the quinoa according to the instructions on the package. Remove from heat and cover for 5 minutes, then fluff with fork.

For the dressing, extract the roasted garlic from its peel, and mash it with a bit of the yoghurt and 1/4 teaspoon sea salt. Work in the rest of the yoghurt, taste, and add more salt if needed.

When you're ready to serve, toss the quinoa, and roasted vegetables with about half of the yoghurt. Turn out onto a platter and sprinkle with scallions and seeds/nuts. Serve the remaining yoghurt to the side.