I whipped this meal together last night in hopes of cleaning off my windowsill; storage for all squash during the winter months. They had been accumulating and I wanted a fresh start for this week’s food delivery. This meal is fairly quick and easy and can be adjusted depending on what you have on hand. I personally used two small sqaush but if you use one, adjust the amounts accordingly
Stuffed Winter Squash
- 1 sweet dumpling squash, cut in half with seeds scooped out
- 1 delicata squash, cut in half with seeds scooped out
- salt & pepper to taste
- 1 cup uncooked quinoa, rinsed under cold water
- 2 cloves garlic, minced
- favorite seasonings: I used curry and red pepper flakes
- half an apple, diced
- handful of raw sunflower seeds (could use almonds or walnuts)
- handful of raisins (currants or cranberries would work well too)
- balsamic vinegar reduction, optional
Preheat your oven to 400 degrees. Drizzle the squash halves with a little EVOO and salt & pepper. Place face down (hollowed side down) in a glass dish or baking sheet and pop them into the oven for about 15-25 minutes. The delicata squash cooked a little faster than the sweet dumpling, so I removed them and continued to let the others bake. The trick to see if they’re done is to stick a fork into the skin- if it’s a little tricky, cook a little longer.
While the squash is cooking, combine the quinoa, garlic, and seasonings in a pan with 2 cups of water. Bring to a boil, cover and let simmer until done (about 15 minutes). Once the quinoa is done, add the apple, dried fruit and nuts and combine. Stuff the squash with the quinoa mixture and drizzle with the balsamic reduction… and dig in! Personally, I think the reduction made the dish complete, so give it a try if you have some balsamic vinegar on hand.
I brought a half of squash with a side of red cabbage for lunch today and had it devoured by eleven- couldn’t resist! Winter vegetables never tasted so good.