BM# 71: Week 2/ Day 1 Theme: Seasonal Special Produce — Winter Squash Dish: Quinoa Stuffed Delicata Squash
We are starting a new week of blogging marathon today and my theme for this week is ‘Cooking with Seasonal Produce‘. There are quite a few amazing vegetables to pick from this time of the year, like cauliflower, broccoli, cranberries, brussels sprouts etc. I picked Winter Squash and I have 3 delicious recipes coming up. First up is a simple stuffed delicata squash recipe. Here are some of the winter squash available during this time of the year. During my initial days I wasn’t sure what to do with the squash and never bought them. Slowly I started buying butternut squash and pumpkin. But this is the first time I went all out and bought all these squash all at the same time.This was my first time I cooked with delicata squash, it has a much delicate skin than the other winter squash and can be eaten without peeling.First the squash is baked until tender and then stuffed with quinoa that is flavored with curry powder.Stuffing can be made with any grain of your choice. Brown rice or bulgur will be a great alternate here. I love adding dried cranberries for slight sweetness and a few almonds for crunch. This dish can be served as a vegan or vegetarian main dish or as a side dish for the holidays parties.
½cupQuinoa, rinsed and drainedI used a combination of white and red quinoa
1Small Onion, finely chopped
2Garlic cloves, finely minced
¼tspCrushed Red Pepper
To tasteSalt Pepper
2tbspParsley, finely chopped
Bake the Delicata Squash:
Preheat oven to 400°F. Drizzle olive oil on the squash halves and season with salt and pepper. Place them flesh side down in a baking pan. Bake for 25~30 minutes or until the squash is tender.
Combine quinoa, 1 cup of water and a pinch of salt in a saucepan; bring the mixture to a boil. Lower the heat and cook covered for 18~20 minutes or until the quinoa is cooked through. Set aside to cool.
Make the Stuffing:
Heat 2tsp Olive oil in a pan; add the onions, garlic and crushed red chili flakes. Cook till onions are translucent, about 3~4 minutes.
Add ground cumin, curry powder, chickpeas, salt and pepper; cook for 2~3 minutes. Stir in the almonds, dried cranberries and cooked quinoa. Mix well and turn off the heat.
To assemble: Fill the squash halves with the quinoa mixture and serve right away.