The time for winter squash is here! Though the butternut and acorn varieties typically get all the glory, vegan chef and California native Anthony DeGeorge wants to shine the spotlight on delicata. As the chef at AVO (and a huge delicata fan), Anthony gets his produce from local Greener Roots Farm. “It has a more nuanced flavor profile, and maintains its color- in fact, the color gets a bit more vibrant when you roast it. You can eat it with the flesh on so you don’t have to take the time to peel it, it’s nutritious, it’s usually pretty readily available throughout the late fall to late winter, and it’s in abundance here in Tennessee.”
Squash in tow, Anthony wanted to create a lighter, high-protein dish that would stand up on its own or as a side-dish. After adding quinoa and walnuts (both nutrient-dense and protein-rich), he turned to another winter favorite: pomegranate. Added to his arsenal about a decade ago, pomegranate molasses (pomegranate juice cooked down to a thick syrup) was the perfect addition to a vinaigrette.
This sweet, savory, and slightly bitter dish is extremely versatile. “It’s great for a light lunch, to bring to a holiday party, or for a big dinner with family as a passed platter,” says Chef Anthony DeGeorge. “If you don’t apply the vinaigrette, it works for meal prep- you could make a big batch on Sunday and box it up for lunch or dinner all week.”
Just do Anthony a favor and don’t call it a salad. “[It] doesn’t do it justice.”
1. Preheat oven to 425F. To prepare quinoa, place quinoa, water, and salt in a medium saucepan. Place over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes. Remove from heat. Cool.
2. Cut squash lengthwise and scoop out the seeds. Discard or save for roasting as a snack. Cut into 1/2 inch half-moon shapes. Toss with olive oil, salt, and pepper and spread on a baking sheet. Roast about 15 minutes.
3. To prepare vinaigrette, place all ingredients in a blender and blend well.
4. To assemble: toss squash, quinoa, and pomegranate vinaigrette in a mixing bowl and serve on a large platter over arugula. Sprinkle with walnuts.
* Find pomegranate molasses at Sulav International Market on Nolensville Pike and other international markets.
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