If you haven’t tried Delicata Squash you’re truly missing out in life. You’re probably thinking I am exaggerating a bit right? Personally, I think this is one of those foods that everyone musty try at least once in their life time….and than eat it over and over again!
Last week we had our monthly Azure order and I was so excited because these little squashes are hard to come by in my local grocery store. If you live near a Whole Foods or a coop, you’re in luck. They most likely have Delicata so on your next trip, grab a few. Trust me on this one!
Besides, I understand the Groundhog saw his shadow and if you remember my last post, I am quite bummed! I know, I should be accustomed to running in the COLD after 4 decades of running, but doesn’t an early spring sound much more inviting than 6 more weeks of winter?”
The good news is, January flew by, and February is a short month, so sooner than later we’ll be seeing little buds on our trees, tulips popping up, and the best part, much more sunshine. Until than, try his healthy comforting dish.
Squash is just one of those comfort foods you can feel good about eating. “Do you know what I like best about this particular squash?” You can eat the ENTIRE thing…skin and all! If you can find organic ones, just give them a good rinse. Next cut them in half, scoop out the seeds, coat then with olive oil, & season them with salt and pepper.
I roasted them for about 30 minutes at 400°F. I love my caramelized… I could have eaten them immediately! However, while they were roasting, I whipped up a vegetable loaded quinoa stuffing. I kept the stuffing vegetarian but feel free to add your favorite chicken sausage or Italian sausage. I topped mine with a little raw goat cheese…cuz why not😋.
Lets get busy….
QUINOA STUFFED DELICATA SQUASH
- 2 to 3 medium Delicata squash
- olive oil for rubbing squash and sautéing
- salt and fresh ground pepper
- 1 cup dry quinoa cooked
- 1 cup of broccoli cut into florets
- 1 onion, diced
- 1 garlic clove, minced
- 1/2 red pepper, diced
- 1 to 2 tablespoons of fresh herbs (sage, parsley, thyme, rosemary)
- 1/2 to 3/4 teaspoon of pink Himalayan Sea Salt
- 1/4 teaspoon of black pepper
- 1 to 2 cups of good chicken broth
- Preheat oven to 400°F and line a large baking sheet with parchment if desired.
- Slice squashes lengthwise in half, remove seeds, lightly rub inside and edges with olive oil. Season with salt and pepper.
- Place on the pan cut side down and roast for about 20 minutes or so and than flip and roast for another 10 minutes. Edges with be golden brown and flesh tender.
- While the squash is roasting, make your stuffing by cooking quinoa according to package directions but use chicken broth instead of water.
- While the quinoa is cooking, sauté the onion in olive oil with 1/2 teaspoon of salt. Add your other veggies of choice. I used broccoli, red pepper and garlic. Sauté about 15 minutes.
- Add the fresh herbs and fresh ground black pepper and stir for about 30 seconds.
- Measure out 3 cups of your cooked quinoa and add that to the pan. Add more chicken broth if mixture seems dry.
- Fill your squash halves with the quinoa stuffing and bake for about 15 minutes. If you want the top crunchy, you can place it under the broiler on high for 1 to 2 minutes but watch closely.
- Top with grated cheese if you’d like.
- Serve with a side salad for a light lunch or dinner
Question: What’s your favorite squash? How do you feel about 6 more weeks of winter? You can leave a comment by clicking here.