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Roasted Delicata Squash

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Roasted Delicata Squash


Red quinoa & beluga lentils, garlic, onions, golden beet puree, balsamic gastrique

Roasted Delicata Squash


  • 2 Delicata squash 1 pound each, rinsed, seeds removed & cut into hollow ½-inch slices
  • 3 tablespoons extra virgin olive oil
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 onion
  • 4 cloves of garlic
  • 1 cup dry black beluga lentils
  • 1 1/2 cups salted water, brought to the boil
  • 1 cup dry red quinoa
  • 2 cups salted water, brought to the boil
  • 2 Medium Golden Beets
  • 2 tbsp. Unsalted Butter
  • 1/2 tbsp. balsamic vinegar
  • 100g sugar
  • 25g red wine vinegar


For the delicata squash:

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Place the squash onto the baking sheet. Drizzle it with olive oil. Sprinkle it with salt and pepper. Toss to coat evenly. Ensure that all the delicata squash slices are evenly distributed throughout the sheet pan.
  3. Bake for 20-25 minutes, flipping the squash halfway through the baking process.
  4. Sautee 1 onion with 4 cloves of garlic.

For the quinoa and lentils:

  1. In a strainer, rinse the dry lentils with cold tap water. Add them to the 1 1/2 cups of boiling salted water.
  2. Reduce heat and simmer uncovered for 13-15 minutes. Drain excess water in a strainer and transfer cooked lentils to a bowl. Set aside.
  3. In a dry skillet roast the dry quinoa for a few minutes on high heat tossing them constantly and until they pop frequently and smell like popcorn.
  4. Transfer the roasted quinoa to the 2 cups pot of boiling water. Give them a gently stir. Allow to simmer uncovered for anywhere between 15 to 30 minutes (timing depends on the type of quinoa) and until all of the water has evaporated. Don’t touch them or stir them anymore until they are done.
  5. Take the pot off the heat and give the quinoa a gentle stir. Transfer the cooked quinoa to the bowl with the cooked lentils. Toss gently to mix them.

For golden beet puree:

  1. Starting with cold water; boil the beets until they can easily be pierced with a knife for about 45 minutes.
  2. Transfer to a plate or cutting board, and let them cool enough to handle. Peel the beets by cutting off the two ends, then use a paper towel to peel the skin.
  3. Coarsely chop the beets then blend in a high-speed blender with 2 tablespoons butter until smooth.

For the balsamic gastrique:

  1. In a small cooking pot, add balsamic vinegar, sugar, and wine vinegar. Bring it to boil. When the sauce is nicely caramelized and has thickened, then add water gradually and mix gently.
  2. Simmer for another 2 to 3 mins. Remove from the heat. Let it cool to room temperature.