Feed your soul with a comfort healthy and nourishing dish, consisting of roasted delicata squash with turmeric, quinoa, and a mint pesto. A delicious easy gluten free recipe everyone should try!
Have you heard of delicata squash before? I tried it for the first time a little while ago in a place that has now become one of my now favorite spots in Chicago – the Allis restaurant at Soho House. Located in an historic industrial building with concrete beams and soaring windows, The Allis sports an inviting open layout miscellany of varying couches, chairs, baskets, crates, art and lamps mirror that sentiment by toeing the line between rustic and chic.
Very cozy, it’s also a great place to eat small and original savory dishes, often vegan and gluten free. One of them involving roasted delicata squash inspired me to create today’s recipe. Until then, I had absolutely no clue of what a delicata was – or to be exact, I had seen it before but had no idea about its name. I don’t know about you but I often feel lost when it comes to the different varieties of squash. There are so many of them, and I never know which one to try, except for the butternut squash, the one I choose almost every time. A propos, I invite you to try my vegan butternut squash noodles with spinach and a creamy cashew sauce, it’s a favorite on the blog and in our house too!
Coming back to the delicata squash (also known as peanut squash, Bohemian squash, or sweet potato squash), it’s a lovely cylindrical fruits, which is cream-coloured with green stripes. Delicata have a richer and more softened texture than butternut. They are also a great source of dietary fiber, potassium, as well as smaller amounts of vitamins C and B, magnesium or manganese. More importantly, the magic about this squash is that it doesn’t require peeling. Peeling is often the hardest part when cooking with winter squash, which make them not easy to work with and can sometimes discourage us to even use them. If you are one of them, you’re gonna love cooking with delicata!
In this recipe, I roasted the delicata squash in the oven with some olive oil, and spiced it with turmeric, known for its many healing properties, which makes it one of the healthiest plants of the planet. I also love it for its beautiful orange color. I serve the delicata with quinoa, which makes it more nourishing while gluten-free. On the side, I prepared a simple pesto [note here that you can actually make this recipe 100% vegan if you simply remove the teaspoon of grated parmesan in the pesto]. For the final touch which brings vitamin C and also some fantasy to the dish, sprinkle some pomegranate seeds on top, and voilà!
Not only the recipe has many health properties but it is also nourishing and very tasty (who said eating vegetarian was not fulfilling?). Extremely easy to prepare as stated earlier, it makes a perfect original healthy weekday-night meal and I’m pretty confident you’re gonna love it too. Now bon appétit!
- 2-4 delicata squash (or butternut squash*), depending on size
- 2 Tablespoons olive oil
- 1½ teaspoon turmeric
- Salt to taste
- 2 cups (180g) cooked quinoa
- 1 handful pomegranate seeds
- 1 bunch fresh mint (about 40 leaves)
- ⅓ cup (approx. 35g) almond flour
- 1 tsp (5g) Parmesan cheese, grated
- 3 Tablespoons olive oil
- Preheat the oven to 425°F (220°C), and line a baking tray with parchment paper.
- Clean the delicata squash* by running under warm water and scrubbing away dirt with your hands. If there are any hard spot on the squash, you can scrape them off with a knife.
- With a sharp knife, cut the delicata in half, lenghtwise. Scoop out the seeds and discard.
- Cut each delicata half into ½ inch segment. Arrange the pieces in a single layer in the baking tray, and brush them with olive oil on both sides. Be careful, too much oil can make the squash soggy.
- Sprinkle the turmeric over, and salt gently.
- Place in the oven and roast for about 10-12 minutes. Carefully turn the squash in the tray with a spatula, and continue roasting, turning every 7-10 minutes, until both sides of the squash are golden brown, about 25-30 minutes. Adjust salt if needed.
- For the mint pesto: mix the mint leaves in a food processor. Add the remaining ingredients and mix well, about 1-2 minutes.
- Serve the delicata squash with a side of quinoa, pour the mint pesto over and sprinkle with pomegranate seeds.