Toasted Quinoa Delicata Squash Bowls with Almond Butter Sauce

These delicata squash bowls are filling enough to be a main course and will also shine as a side. The apples and onions are “pickled” with apple cider vinegar and the flavors are not to be missed. The almond butter sauce rounds out all of the flavors perfectly!

For the Bowls:
1 Medium sized sweet onion
1 Medium sized honey crisp apple
1 Delicata squash
1 Tablespoon apple cider vinegar
1 Tablespoon olive oil
½ Teaspoon maple syrup
About 2 cups cooked red quinoa
Pomegranate arils
Salt to taste

For the Almond Butter Sauce:
¼ Cup smooth almond butter
½ Teaspoon apple cider vinegar
¼ Teaspoon maple syrup
¼ Teaspoon cinnamon
Salt to taste
¼ Cup hot water

View the full recipe at The Scratch Artist →