Sage rubbed Roasted Delicata with Red Quinoa, Walnuts and Carrots

Made with quality walnut oil which is rich in omega 3 fatty acids. phytonutrients and is an excellent source of selenium, phosphorous, magnesium, zinc, iron, and calcium.

• Slice squash lengthwise and clean out seeds, then rub with walnut oil and dried sage. 
• Place in 375F oven for 30 minutes.  
• Finely dice 1/2 cup carrot and chop 1/3 cup walnuts.  Toss these together with 1 Tbsp walnut oil.   Place this mixture in oven while squash is cooking and roast for 25 minutes.
• Bring 1 cup of water to boil in a small pan. Add 1/2 tsp salt and 1/4 tsp onion powder.  Stir in 3/4 cup red quinoa.  Bring to a boil, cover and remove from heat.  Allow to steam covered for 10 minutes.
• Toss roasted carrot and walnuts with the quinoa and stuff cavity in delicata.  

I served this with a fresh vegetable salad, pinto beans and leftover mac and cheese (which always tastes better the next day).