Delicata Squash with Dried Cranberries and Quinoa

Happy Halloween! I’m afraid I have completely failed you in the way of a tasty, creepy, scary, yet healthy Halloween treat. I promise I’ll get my act together by Halloween 2015. Instead you get this easy, yet delicious, Delicata Squash with Dried Cranberries and Quinoa. Which, by the way would be lovely side to add to your Thanksgiving spread! Does my somewhat prompt-Thanksgiving post help make up for my lack-of-Halloween post?? Anyone? :)

It has gotten so cold in Nashville the past few nights, and may even drop into the 30’s tonight – eek! I feel so bad for the kiddos, and maybe even more-so for their parents! But for the first time in our marriage {nearly seven years}, Josh and I got candy to hand out and I’m really hoping we get trick or treaters! In the past we’ve either been at a church festival, friends houses, or just flat-out forgot, keeping us from passing out candy. I’m hoping, in our new family friendly neighborhood, that we see lots of cute little ones, all dressed up in their costumes, coming door to door.

Since it’s late in the afternoon, I’ll stop yacking, and quickly tell you about this delightful Delicata Squash dish. This lovely yellow squash is roasted with a little organic coconut sugar to bring out it’s natural sweet flavor, which is then further enhanced by the addition of the dried cranberries. The savory flavor of the cheddar helps round out the sweetness of the other items, while the sunflower seeds and quinoa add a welcomed crunch, along with some protein!

You can have this dish on the table in a matter of 20-30 minutes, and you’ll be chowing down on pure deliciousness, loaded with nutrition. We’ve eaten it for both dinner and lunch, but it would be such a great warm salad to add to your Thanksgiving menu.

If you like a little sweet with your savory, this one is for you! Hope you have a happy and safe Halloween!

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5 from 1 vote

<span data-mce-bogus="1" class="mceItemHidden">Delicata Squash and Quinoa</span>

This Delicata Squash with Dried Cranberries and Quinoa makes for a healthy easy lunch on it's own, or would make a lovely addition to your Thanksgiving spread!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Lunch/Side

Cuisine: American

Keyword: delicata squash, quinoa

Servings: 2

Calories: 391kcal

Author: Kaylee Pauley

Ingredients

• 1 delicata squash approximately 12 ounces
• 2 tsp organic coconut sugar divided
• 1/4 cup + 2 tbsp dry quinoa
• 2 tbsp dried cranberries
• 2 tbsp sunflower seeds
• 1-2 ounces raw milk cheddar cheese chopped

Instructions

• Preheat oven to 375 degrees and spray baking sheet with coconut oil cooking spray.
• While oven preheats, slice the delicata squash into 1/2" rings, discarding the ends and seeds from middle. Lay them flat, in single layer, on baking sheet and sprinkle with one teaspoon coconut sugar.
• Bake delicata squash for 10 minutes, then flip each piece over and bake additional 5 minutes, or until tender and cooked to your liking.
• Meanwhile, cook the quinoa according to package directions. Once quinoa and squash have baked. Spoon quinoa out onto two plates/bowls, add sunflower seeds, dried cranberries, and raw cheddar, then top with roasted delicata squash. Sprinkle entire plate with remaining coconut sugar and serve!

Notes

*For a great Thanksgiving addition, chop the delicata squash into smaller pieces and toss all ingredients to form a warm, hearty, side to serve with your butterball turkey!
*Nutrition info is for 1.5 ounces of the raw cheddar cheese, split between two servings.

Nutrition

Serving: 1g | Calories: 391kcal | Carbohydrates: 40.5g | Protein: 12.2g | Fat: 12.9g | Saturated Fat: 5.1g | Polyunsaturated Fat: 3.6g | Cholesterol: 22.5mg | Sodium: 127.5mg | Fiber: 4.5g | Sugar: 15g