Food & Wine

What's This?
Serving size 4
Prep Time
Total Time


2 delicata squash (about 1 pound each), halved lengthwise and seeded2 Tbsp extra virgin olive oil salt and freshly ground black pepper1 cup quinoa2 Tbsp golden raisins1 Tbsp sherry vinegar1 tsp honey1 Granny Smith apple, finely diced1 large shallot, minced1 clove garlic, minced2 Tbsp chopped mint2 Tbsp chopped parsley2 oz arugula


  1. Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
  2. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
  3. In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
  4. Set the squash halves on plates. Fill with the salad and serve.

Make ahead tip: The quinoa can be refrigerated overnight. Bring to room temperature and add the arugula just before serving.

Tags: Main Dish, Healthy, Vegetarian, Vegetable, Fruit, Grain, Squash, Apple, Quinoa, Roasting

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