Who knew vegetables could be this delicious?
We absolutely can. Here’s a take on roasted squash that layers caramelized brown butter, crisp toasted quinoa and bright pomegranate for a side dish that feels special but is simple to make.
A few years back I shared a spicy roasted squash with feta and herbs that quickly became a fall favorite. It’s incredibly flavorful and easy, and I make it often. Still, I wanted an alternative with more texture and a slightly different flavor profile — something I could pair with other dishes or serve on its own.
That’s where crispy toasted quinoa comes in. Toasted quinoa has a satisfying crunch and a nutty depth that’s addictive. I’ve used it in sweet treats and snacks before and loved how it pops and crisps up. On this squash it becomes the perfect crunchy counterpoint to the tender roasted flesh.
The squash roasts until sweet and lightly caramelized. I usually leave the peel on — it becomes pleasantly chewy and adds texture — but you can peel it if you prefer. If a piece is especially tough after roasting, just discard it.
Brown butter is the finishing touch. It’s rich, nutty and slightly caramelized; I drizzle it over the roasted squash just before serving so its flavor remains bright and doesn’t bake away. Brown butter elevates the entire dish with a warm, toasty note.
The toasted quinoa is sprinkled on top for crunch. You can adjust the amount to taste, or cook the quinoa fully and serve everything on a bed of cooked quinoa if you’d rather. Fresh rosemary adds a fragrant herbal note, and pomegranate arils bring little pops of juicy tartness that balance the richness.
This combination — sweet roasted squash, nutty brown butter, crunchy toasted quinoa, rosemary and pomegranate — makes a side dish that’s flavorful, satisfying and nearly dessert-like. It’s great for weeknight dinners, holiday spreads or any time you want a vegetable to feel a little luxurious.
Roasted Squash with Brown Butter and Toasted Quinoa
4 serves 4
1 hr
Ingredients
- 1 buttercup or kabocha squash sliced, seeds removed
- 2 delicata squash sliced, seeds removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon freshly ground nutmeg
- 1/4 cup dry uncooked quinoa
- 4 tablespoons unsalted butter
- 3 tablespoons pomegranate arils
- 2 tablespoons chopped fresh rosemary
Instructions
-
Preheat the oven to 400°F (200°C). Line a baking sheet or two with parchment paper.
-
Arrange the squash slices in a single layer so they don’t overlap. Drizzle with olive oil, then season with salt, pepper and nutmeg. Roast for 35 to 45 minutes, until golden and caramelized.
-
While the squash roasts, rinse the quinoa in a fine-mesh strainer. Leave a little surface moisture, then toast the quinoa in a dry skillet over medium-low heat, stirring frequently, until it becomes fragrant and starts to pop and turn golden, about 5 to 6 minutes.
-
In a separate skillet, melt the butter over medium-low heat. Whisk constantly until brown bits form on the bottom and the butter smells nutty, about 5 to 6 minutes. Remove from heat immediately and transfer to a bowl to avoid burning.
-
When the squash is done, drizzle with the brown butter, sprinkle with chopped rosemary and pomegranate arils, and finish with the toasted quinoa. Serve warm.
It’s so flavorful it almost tastes like dessert — in the best way.