delicata squash quinoa bowl

This has been our favorite new Fall/Winter dish. It's vegan, gluten free, good for you, and delicious. You really can't lose with that combo. While this dish is cooking, it also fills your house with the perfect cold weather-cozy aroma. This recipe feeds 4 light appetites or 3 large appetites


  • 2 delicata squash (halved, de-seeded, and sliced 1/4in. slices)
  • Olive oil
  • Salt and pepper
  • 2 tbl brown sugar
  • 1/2 red onion chopped
  • 2 garlic cloves minced
  • 1 1/2 C quinoa dry
  • Any extra veggies you'd like to add (e.g. broccoli, kale, zucchini, mushrooms etc.)
  • Tahini sauce


Preheat oven to 425°F. Drizzle squash with olive oil and toss with brown sugar, salt and pepper until they are coated evenly with everything. Lay squash on baking sheets and place in oven for approx. 25-30 minutes. Check squash at 25 min and take them out when they are golden brown and soft. In the meantime, cook quinoa however you'd like (we just do so in a rice cooker and it's super easy). Sauté red onion, garlic and additional veggies over medium heat with olive oil, salt and pepper. Then, simply add everything together and add tahini sauce to taste. The tahini really does add something special to this dish so give it a try.