Stuffed Delicata Squash with Quinoa Stuffing

Guess what?

More squash!

I figured you would let it slide seeing as this recipe involves no peeling, cubing, or pureeing. 

If you haven’t turned orange from an overdose of beta-carotene and you haven’t yet met your squash quota this fall, you must make this recipe.

Delicata squash is one of my favorites from the squash family.  It’s a bit milder and not quite as sweet as butternut squash with a slightly more potato-like flavor.

It’s a great blank canvas to work with and perfect for stuffing.

With stuffing.

And we all know about my stuffing obsession.  I just couldn’t resist coming up with a new version this year.

The flavors are kept traditional because that’s the way I like it.

However, instead of a bread stuffing I’ve used quinoa as the base.  It soaked up all the flavor and provided a nice little crunchy texture that contrasted well with the smooth + soft squash.

As I as about to chow down on this squash boat I realized it could easily be turned into a side dish by cutting into quarters or thirds. The squash skin was very soft and sliced perfectly. Definitely a Thanksgiving contender!

This next photo is actually pretty funny.  With all my cooking and baking and with the low height of the table I photograph on, our dogs never try to swipe any food from it.  They really don’t even pay attention to the food on it, but once in awhile they graze by and stick their nose in the air to catch a sniff.  It’s pretty cute.

My little stuffing sniffer.

Print this!

Stuffed Delicata Squash with Quinoa Stuffing

vegan, gluten-free, nut free

• 2 delicata squash
• 1 cup uncooked quinoa, rinsed
• 1 3/4 cups + 1/4 cup low/no sodium vegetable stock, divided
• 2 tablespoons sunflower oil, divided
• 1 cup diced onion
• 1 cup chopped celery
• 1 cup chopped baby portabellas
• 1/2 cup chopped carrot
• 1 tablespoon minced garlic
• 1 tablespoon finely chopped sage
• 1/2 tablespoon finely chopped parsley
• 1 teaspoon dried thyme
• 1/2-3/4 teaspoon salt
• 1/4 teaspoon black pepper
• oil/salt/pepper for rubbing the squash

Squash:

1. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
2. Slice both squash lengthwise in half and lightly rub the inside and cut edge with oil and a generous sprinkle of salt and pepper.
3. Place on the pan cut side down and roast for about 30 minutes.  The edges will be golden brown and the flesh will be just tender.
4. Keep your oven at 400* after the squash is done.

Quinoa:

1. While the squash is roasting place a pot over medium heat with 1 tablespoon of oil.
2. Place your rinsed quinoa in the hot pot and stir for 2-4 minutes until lightly toasted.
3. Add 1 3/4 cups vegetable stock and bring to a boil over med-high heat.
4. Give 1-2 stirs after it boils then reduce heat to simmer and cover for 15-18min until the liquid is absorbed.
5. Remove from the hot burner keeping the lid on for 10min.  Fluff with a fork.

Stuffing:

1. While the quinoa is cooking, heat a large pan over med-low and add 1 tablespoon of oil.
2. Once hot add the onion, celery, carrot, 1/2 teaspoon salt, and pepper stirring frequently for 12-15min.  You’re looking for a light golden brown color and a bit of give to the celery and carrot. 
3. Add in the garlic, sage, parsley, and thyme and stir for about 30 seconds until fragrant.
4. Measure out 3 cups of cooked quinoa and add that to the pan along with the mushrooms and 1/4 cup of vegetable stock.
5. Stir every minute or so until the mushrooms are cooked and the liquid is absorbed.  About 6-8 minutes.  If the mixture seems like it’s drying out add a bit more veggie stock [mine didn’t dry out at all].
6. Taste and add more salt/pepper if desired.
7. Fill your squash halves with the quinoa stuffing and bake for about 10 minutes.  If you want the top a little crunchy you can place it under the broiler on high for 1-2 minutes watching closely.
8. Top with fried sage leaves if desired.
9. Serve as is or slice into quarters or thirds with a sharp knife and serve as a side dish.

5 recipes I’m currently obsessing over:

1. Poblano Cornbread Stuffing from Love & Lemons [vegan/gf]
2. Raw Cacao Nib Cookies from Oh, Lady Cakes[vegan/gf]
3. Sweet Potato Parmesan Gratin from Minimalist Baker [gf]
4. Spiced Red Lentil, Tomato, and Kale Soup from Oh She Glows [vegan/gf]
5. Caramel Rum Banana Bread Pudding from Bakers Royale

See ya next week with dessert.  Promise!  Although it may be orange.

Ashley

Roasted Kabocha Squash Spinach Salad with an Orange Honey Pistachio Vinaigrette

A weird thing happened recently.  I’ve headed hit a major salad rut.  They just don’t sound appealing.  This has left me completely confused, as I’m typically a salad lover.

However, I figured out the problem.  It was due to the mundane combination I’ve made time + time again.  It has been our go-to with dinners for the past 2 years and it’s finally time to be retired.  At least for a few months…

hemp oil + apple cider vinegar + balsamic + lettuce + carrots + cucumber + pepitas

Once in awhile something different is thrown in the mix but that is the standard.  It’s been far too long since I’ve made a more jazzed up dressing and included a wider range of ingredients.

The idea started with this local kabocha squash.  I couldn’t get over the vibrant orange color.

I wanted to keep this salad seasonal, so pears were added to the mix.

Fall foods are so richly colored.  I just love it.

It seems like pistachios are an often ignored nut in recipes.  I decided to use them in the dressing recipe along with adding them to the salad for crunch and flavor. 

Roasted + tender.

Finally, a new go-to dressing.

It’s slightly sweet, with a kick of garlic, and a bright orange flavor.

Roasted Kabocha Squash Spinach Salad with an Orange Honey Pistachio Vinaigrette

gluten-free, grain-free // serves 4-6

• 1 kabocha squash
• 1.5 tablespoons coconut oil, melted
• salt + pepper
• washed + dried spinach
• 2 pears
• pistachios
• feta or goat cheese

Orange Honey Pistachio Vinaigrette

• 1/4 cup extra virgin olive oil
• 1/4 cup fresh squeezed orange juice
• 3 tablespoons unsalted pistachios
• 3 tablespoons apple cider vinegar
• 1.5 tablespoons honey
• 1.5 teaspoons orange zest
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. Preheat your oven to 400 degrees and line a large pan with parchment paper.
2. Quarter the kabocha squash then cut 1/4-1/2” slices.
3. Place on the pan and pour the melted coconut oil overtop along with a generous amount of salt and pepper.  Rub the slices to coat and place in a single layer.
4. Roast for about 35 minutes flipping over once halfway through.
5. Let cool and carefully cut the skins off of each slice.
6. While roasting, combine all dressing ingredients in your blender.
7. Blend, starting at a medium speed and working to high until smooth.
8. Taste and add more salt, pepper, or honey if desired and blend again until smooth.
9. The dressing will thicken as it sits or once refrigerated.  Store in a sealed jar in the fridge for up to 5 days.
10. Assemble salad with spinach, thinly sliced pears, cooled squash, pistachios, dressing, and cheese if desired.

notes: For a vegan version sub maple syrup instead of honey and leave off the cheese. 

The salad love is back.

Ashley