This is one of my favorite fall combos. It’s a quick meal to put together and there are infinite potential variations.
1 delicata squash, washed, seeds scooped (easy to do if you cut it in half, long wise, and use a spoon to scoop), and sliced into 1/4-1/2 inch thick half-moons.
1 bunch kale, washed, stemmed and torn into pieces
1 small/medium red onion, thinly sliced
1.5 cups quinoa, rinsed
1.5 cans garbanzo beans
3-4 Tbsp olive oil
2-3 tsp curry powder
salt and pepper to taste
Preheat oven to 425
Cook the quinoa. I use just under a 2:1 ratio of water to quinoa, and I throw in a bit of salt.
Meanwhile, toss the kale with some (half-ish) of the olive oil, salt and pepper, and 1 tsp curry powder, and spread on roasting pan.
Spread the squash and onion out on a pan and toss with the remaining olive oil, salt and pepper, and 1-2 tsp curry powder.
Roast all the veggies. The kale will be finished sooner than the squash. In my experience, the squash/onion pan needs almost double the amount of time as the kale. (The kale only takes 10-12 minutes). I also usually turn the squash half-moons halfway through cooking.
When all the veggies are cooked, mix them with the cooked quinoa and the garbanzo beans. Mix in a little more olive oil if needed, and tuck in!