Imagine a dish that captures the essence of fall in every single bite - where roasted delicata squash meets vibrant sage pesto, nutty quinoa dances with protein-packed chickpeas, and sweet cranberries provide a burst of unexpected brightness. This isn't just a recipe; it's a culinary journey that elevates plant-based cooking from ordinary to extraordinary, promising a meal that's as nutritious as it is Instagram-worthy.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium delicata squash, halved and seeded
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/4 cup fresh sage leaves
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Wash the delicata squash thoroughly. Slice the squash in half lengthwise, remove seeds with a spoon, and cut into half-moon shapes approximately 1/2 inch thick.
- Toss squash slices with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until edges are golden and caramelized.
- While squash roasts, rinse quinoa under cold water. In a medium saucepan, combine quinoa with vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- For sage pesto, blend fresh sage leaves, remaining olive oil, a pinch of salt, and black pepper in a food processor until smooth and vibrant green.
- In a large mixing bowl, combine cooked quinoa, drained chickpeas, dried cranberries, and sage pesto. Gently fold ingredients to ensure even coating.
- Once squash is roasted, layer quinoa mixture on a serving platter and top with roasted delicata squash slices.
- Garnish with additional fresh sage leaves if desired. Serve warm and enjoy.
Tips
- Choose a firm, bright orange delicata squash with minimal blemishes for the best roasting results.
- Rinse quinoa thoroughly before cooking to remove its natural bitter coating.
- For extra flavor, toast chickpeas briefly before mixing with quinoa for added crunch.
- Use fresh sage leaves if possible - they provide a more intense, aromatic flavor compared to dried.
- Allow roasted squash to cool slightly before assembling to prevent soggy quinoa.
- For a protein boost, consider adding toasted pine nuts or pumpkin seeds as a garnish.
- This recipe is easily customizable - try substituting dried cherries for cranberries or adding crumbled feta for a non-vegan twist.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
