To start, turn on the oven to 425˚F and prep the delicata squash. Trim the ends then cut the squash into ¼” thick rings. Using a knife, spoon, or small biscuit cutter, remove the seeds and leave as much of the squash intact (see note).

Place the sliced squash on a sheet tray covered with parchment and add olive oil and adobo seasoning. Toss until squash is well coated. Spread out to a single layer and place in the oven. Toast the squash, turning the tray halfway through, until the squash is caramelizing; 20 to 25 minutes.

While the squash is roasting, cook the amaranth. Place the amaranth in the smallest pot you have along with 3/4 cup water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until the amaranth is tender. Once the amaranth is tender, about 20 minutes and the consistency will still be porridge-like, place in a nut-milk bag (or something similar- as long as the amaranth can’t slip through.) Rinse the amaranth and squeeze out as much of the water as you can.

When both the squash and amaranth are done, add the amaranth to the tray with squash and gently toss to coat the amaranth in a bit of the spice mixture. 

Finally, place yogurt in a bowl. Microplane the garlic into the bowl then zest the lemon. And the salt, stir, and let rest while everything finishes.

Finally, assemble. Spread the yogurt in the bottom of shallow bowl or plate. Layer the squash and amaranth on top then finish with crushed peanuts and cilantro.