Rinse quinoa and toast it in a skillet until it is dry and aromatic (about 5 minutes). Cook your quinoa according to package instructions.
Using a mandolin, slice your onion into thin coils.
Slice your apple into thin strips.
Combine apple, onion, apple cider vinegar, oil, maple syrup, and salt in a large bowl. Mix well and set aside.
Slice your delicata squash in half lengthwise. Scoop out the seeds. Then cut into ¼" slices.
Drizzle some oil over the chopped squash and toss with a pinch of salt. Lay out on a baking sheet and sprinkle with cinnamon.
Lay the apple and onion mixture on the other half of the baking tray.
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:
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.
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/