This year our farm share was all about the squash this fall! At one point, we had five different kinds of squash in the house, several of which we had never had before (PS - if anyone knows what to do with a Kabocha squash, please let me know!). One of the squashes we had never tried before was the delicata squash, they are very cute and stripey (see below).
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| "Cucurbita pepo Delicata squash Green Mountain Girls Farm" by Green Mountain Girls Farm. Licensed under CC BY 2.0 via Commons. |
Quinoa Stuffed Delicata Squash
Adapted from Food and Wine
Ingredients
1 Delicata squash (about 1 pound), halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup quinoa
1/2 tablespoon sherry vinegar
1/2 teaspoon honey
1 Cortland apple, finely diced
1 large shallot, minced
1 garlic clove, minced
1 tablespoon chopped parsley
1 bunch washed and chopped arugula
1/4 cup sliced and toasted almonds
Instructions
- Preheat the oven to 350°. Brush the cut sides of the squash with 1/2 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
- Meanwhile, in a saucepan, bring 1 cup of lightly salted water to a boil. Add the quinoa, cover and simmer for 15 minutes until the water is absorbed. Transfer the quinoa to a large bowl and let cool.
- In a small bowl, whisk the vinegar and honey with the remaining 1/2 tablespoon plus 1 teaspoon of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, almonds, and parsley and toss well. Add the arugula and toss gently.
- Set the squash halves on plates. Fill with the salad and serve.
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