Orange-Scented Stuffed Delicata Squash
Seasonal delicata squash delights the eye and the palette. Packed full of vitamin A and potassium, this sweet and creamy gourd tastes more like dessert than a vegetable. Enjoy this elegant dish as a vegetarian entrée or a hearty side dish.
Ingredients
- 3 medium delicata squash
- 2 tbsp Avocado oil
- 2 cups quinoa
- 6 shallots, diced
- 1 pound crimini mushrooms, thinly sliced
- 2 tbsp rice wine (mirin)
- 3 stalks celery, diced
- 1 cup dried cranberries honey sweetened
- 1/2 tsp ground nutmeg
- 1 cup toasted pine nuts
- 2 tbsp walnut oil
- 2 tbsp fresh orange peel
- 1/2 cup fresh parsley chopped
- sea salt and pepper to taste
Instructions
Roast the Squash
- Preheat the oven to 400°F.
- Cut each squash in half lengthwise and scoop out the seeds and pulp.3 medium delicata squash
- Place face down on a parchment lined cookie sheet.
- Bake for 35-40 minutes until squash is easily pierced with a fork.
- Remove from oven and set aside.
Prepare the Quinoa
- Cook the quinoa according to the package directions. Set aside to cool slightly.2 cups quinoa
Prepare the Stuffing
- Heat the avocado oil in a large skillet over medium heat. Sauté shallots and mushrooms until soft, about 7-10 minutes.2 tbsp Avocado oil, 6 shallots,, 1 pound crimini mushrooms,
- Add mirin, celery, cranberries and nutmeg; sauté 3 minutes longer.2 tbsp rice wine (mirin), 3 stalks celery,, 1 cup dried cranberries, 1/2 tsp ground nutmeg
- Fluff quinoa with a fork and add to the skillet.
- Remove skillet from heat and fold in the pine nuts, walnut oil, orange peel, and parsley.1 cup toasted pine nuts, 2 tbsp walnut oil, 2 tbsp fresh orange peel, 1/2 cup fresh parsley
- Season to taste with salt and pepper.sea salt and pepper to taste
Assemble Squash
- Place 1 delicata half on each plate face side up.
- Carefully spoon the stuffing into the cavity of the squash.
- Garnish with additional fresh parsley and serve.
Notes
Adapted from "Sweet Dumpling Squash with Orange-Scented Quinoa Stuffing" in Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters.