Toasted Quinoa Delicata Squash Bowls, Pickled Apples & Almond Butter Sauce
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
For the bowls:
  • 1 Medium sized sweet onion
  • 1 Medium sized honey crisp apple
  • 1 Delicata squash
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon olive oil
  • ½ Teaspoon maple syrup
  • About 2 cups cooked red quinoa
  • Pomegranate arils
  • Salt to taste
For the almond butter sauce:
  • ¼ Cup smooth almond butter
  • ½ Teaspoon apple cider vinegar
  • ¼ Teaspoon maple syrup
  • ¼ Teaspoon cinnamon
  • Salt to taste
  • ¼ Cup hot water
Instructions
To make the bowls:
  1. Preheat oven to 375F bake.
  2. Rinse quinoa and toast it in a skillet until it is dry and aromatic (about 5 minutes). Cook your quinoa according to package instructions.
  3. Using a mandolin, slice your onion into thin coils.
  4. Slice your apple into thin strips.
  5. Combine apple, onion, apple cider vinegar, oil, maple syrup, and salt in a large bowl. Mix well and set aside.
  6. Slice your delicata squash in half lengthwise. Scoop out the seeds. Then cut into ¼" slices.
  7. Drizzle some oil over the chopped squash and toss with a pinch of salt. Lay out on a baking sheet and sprinkle with cinnamon.
  8. Lay the apple and onion mixture on the other half of the baking tray.
  9. Cook for about thirty minutes, turning and mixing the apples and onions halfway through the cook time. The squash should yield easily to an inserted fork when it's done.
To make the sauce:
  1. Combine all sauce ingredients. Add the hot water gradually, mixing until a thick but pourable sauce is achieved. Taste and adjust seasoning as necessary. I like it salty.
  2. Layer bowls as follows: quinoa, apples/onions, delicate squash, almond butter sauce, and pomegranate arils.
Recipe by at https://www.thescratchartist.com/toasted-quinoa-delicata-squash-bowls-pickled-apples-almond-butter-sauce/