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Prep
Difficulty
Easy
Time
Estimate
45 mins
Start roasting the beets. Halve and scrape out the squash and start roasting those. Bring the quinoa to a boil. Deseed the pomegranate. Slice the beet greens. As soon as the beets come out of the oven, saute the greens and add the mascarpone. Finish the remaining dishes and serve together.
Nothing goes to waste in this mascarpone enhanced tangled mess of the entire beet plant. Slices of beets are roasted with their stems on and then melt into dollops of mascarpone cheese throughout. Then the lightly sauteed beet greens are added to finish everything off.
Acorn Squash is baked with a little puddle of sweet marsala wine. Substitute another sweet sherry, rose or sweet white wine instead. It is finished with a generous dollop of ricotta or mascarpone cheese and a tiny drizzle of honey. If you ever make fresh ricotta, this is the place to use it.
Cooked quinoa is tossed with dazzling pomegranate seeds and toasted almonds. The extra bit of protein from the nuts makes this quinoa a satisfying pairing with vegetables. It can also be enjoyed hot, warm or as a cold salad.
