Spiced Delicata Squash with Amaranth and Garlic Yogurt
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Prep Time
20 mins
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Cook Time
25 mins
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Servings
4 servings
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Cuisine
Vegetarian
Spiced Delicata Squash with Amaranth and Garlic Yogurt
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A beautiful dish to share or a potential light dinner pairing, this recipe is full of flavor and highlights the wonderful delicata squash.
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Ingredients
Delicata Squash
- 1 delicata squash large or 2 small
- 1 tablespoon olive oil
- adobo seasoning ½ tablespoon
Bowl parts
- ¼ cup amaranth uncooked
- 2 tablespoons peanuts crushed, roasted and salted
- 2 tablespoons cilantro minced
Yogurt Sauce
- ½ cup goat yogurt plain
- 1 clove garlic
- lemon zest from one lemon
- Pinch salt
Instructions
- To start, turn on the oven to 425˚F and prep the delicata squash. Trim the ends then cut the squash into ¼” thick rings. Using a knife, spoon, or small biscuit cutter, remove the seeds and leave as much of the squash intact (see note).
- Place the sliced squash on a sheet tray covered with parchment and add olive oil and adobo seasoning. Toss until squash is well coated. Spread out to a single layer and place in the oven. Toast the squash, turning the tray halfway through, until the squash is caramelizing; 20 to 25 minutes.
- While the squash is roasting, cook the amaranth. Place the amaranth in the smallest pot you have along with 3/4 cup water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until the amaranth is tender. Once the amaranth is tender, about 20 minutes and the consistency will still be porridge-like, place in a nut-milk bag (or something similar- as long as the amaranth can’t slip through.) Rinse the amaranth and squeeze out as much of the water as you can.
- When both the squash and amaranth are done, add the amaranth to the tray with squash and gently toss to coat the amaranth in a bit of the spice mixture.
- Finally, place yogurt in a bowl. Microplane the garlic into the bowl then zest the lemon. And the salt, stir, and let rest while everything finishes.
- Finally, assemble. Spread the yogurt in the bottom of shallow bowl or plate. Layer the squash and amaranth on top then finish with crushed peanuts and cilantro.
Notes
- If you don’t want to deal with leaving the delicata in rings, cut the squash in half lengthwise and scoop out the seeds. Then, proceed as normal with the half-circles.
- You don’t have to use the goat yogurt but I really love the bit of punch it gives to balance out the smokiness of the spice mixture and the sweetness of the squash.
- Delicata: If you don’t want to deal with leaving the delicata in rings, cut the squash in half lengthwise and scoop out the seeds. Then, proceed as normal with the half-circles.
- Goat Yogurt: You don’t have to use the goat yogurt but I really love the bit of punch it gives to balance out the smokiness of the spice mixture and the sweetness of the squash.
- Amaranth: A nutmilk bag is a cheap and good investment to have around. If you don’t feel like messing with it, use quinoa instead of amaranth.
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