Roasted delicata squash with quinoa, kale, and pumpkin seeds from The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini (page 323) by Cara Mangini

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Nancith on December 01, 2020

    This was pretty good, but as a previous reviewer said, the kale flavor seemed to overwhelm the delicata squash. I used only 2/3 the amount of quinoa called for which seemed like plenty. Also had to do a weird sub of white wine vinegar & sherry for sherry vinegar. Wish we had the optional feta which would have livened up the flavor a bit.

  • WasagaGirl on October 26, 2018

    Not my favourite for sure...the kale seemed overwhelming, but the flavour of the dish was nice.

  • ksg518 on November 10, 2017

    This is a good, basic grain bowl recipe. I made it pretty much as written except I substituted sliced almonds for the pumpkin seeds. The pumpkin seeds would have been better because they would have provided more crunch. I think pecans would work well too. I also think the addition of some lemon zest would help perk it up a little. I'll definitely be making this again.

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