DELICATA DELISH
Delicious baked delicata squash is stuffed with and served over a fragrant mixture of quinoa, shallots, and pine nuts. This recipe is a great way to use the squash and shallots in your farm share delivery! We can't wait to try it with different seasonings and different types of squash. Two of us finished off the whole thing, but we think it ideally serves four.
Provided by MOTTSBELA
Categories Fruits and Vegetables Vegetables Squash Winter Squash Delicata Squash
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.
- Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
- Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
- Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.
Nutrition Facts : Calories 376 calories, Carbohydrate 49 g, Cholesterol 22.9 mg, Fat 17.1 g, Fiber 5.9 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 75.1 mg, Sugar 4.5 g
STUFFED DELICATA SQUASH
Roasted delicata squash is stuffed with a simple ground pork, apple and cranberry mixture for a vibrant and delicious fall flavored meal!
Provided by Gina Matsoukas
Categories Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Rub 1 tablespoon of the olive oil over the cut side of each squash half and season with salt and pepper. Place cut side down on a lightly greased baking sheet. Roast for 25-30 minutes until the squash is fork tender and starting to caramelize/turn golden brown around the edges.
- While squash roasts, place a large skillet over medium-high heat.
- Add the remaining tablespoon of olive oil to the pan along with the ground pork and cook until browned, breaking up with a spatula as it cooks.
- Once browned, add the leeks, fennel and apple to the pan. Reduce the heat to medium, stir to combine and cook until slightly softened, about 5 minutes.
- Add the cranberries and fresh sage, cook until cranberries are just heated through, about 2 minutes.
- Season to taste with salt and pepper.
- Spoon the filling into each roasted squash half and serve.
Nutrition Facts : Calories 383 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 24 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 271 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
ROASTED STUFFED DELICATA SQUASH
Roasted delicata squash halves filled with a delicious Mediterranean farro mixture with nuts and dried fruit. Serve these stuffed winter squash as a hearty side or an impressive vegan main with your favorite salad!
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees F and position a rack in the middle.
- Wash the delicata squash and dry well. To make it easier to slice, place them (whole) in the microwave and warm for 2 to 3 minutes. Carefully remove them from the oven and slice each in half length-wise (use an oven mitten or wait until the squash is cool enough to handle). Using a spoon, scoop out the seeds making a cavity for the filling (discard the seeds or you can clean and roast them for later use).
- Brush the flesh, cleaned side of the delicata squash with olive oil (including the cavity). Season with kosher salt. Mix the ground cinnamon and nutmeg in a small bowl, and season the delicata squash with ½ of this mixture.
- On a large baking sheet, arrange the delicata squash halves, flesh-side down.
- Roast in the heated oven for 25 minutes or until fully cooked and tender. Using a pair of tongs, flip the squash over and return to the oven for just 5 more minutes.
- While the squash is roasting, prepare the filling. First, cook the farro in boiling salted water according to package instructions (mine took 2 cups of boiling water and 20 minutes of cooking time. Farro should absorb the cooking liquid. It is ready when it is tender and somewhat chewy).
- In a large skillet heat 2 tablespoons extra virgin olive oil, cook the shallots, onions and garlic over medium heat, tossing for a bit, until softened (3 to 5 minutes). Season with kosher salt and the remaining nutmeg and cinnamon. Add in the nuts and dried fruit, and cook until warmed through. Add the cooked farro and toss to combine.
- Assemble the stuffed squash. When the squash is ready, transfer the squash halves to a serving platter. Spoon the farro filling into each squash cavity. Serve!
Nutrition Facts : Calories 360.7 kcal, Carbohydrate 45.5 g, Protein 6.7 g, Fat 20.1 g, SaturatedFat 2.2 g, Sodium 306.7 mg, Fiber 8 g, Sugar 6.5 g, UnsaturatedFat 10.6 g, ServingSize 1 serving
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