I have been cooking with delicata squash a decent amount during shelter-in-place since we are limiting trips to the grocery store and they have a long storage life. I’ve experimented with stuffed squash (I even posted a recipe about a month ago) and I am really loving them! Using whatever you have on hand, you can create delicious combinations! This one is so tasty, and I love how the toasted walnuts compliment the nuttiness of the brown rice. I plan to make this over and over again. Enjoy!
Ingredients:
(serves 2 as a main or 4 as a side)
2 delicata squash
1 cup brown rice, rinsed
1 yellow onion, sliced
4 cups spinach
¾ cup walnuts, toasted
1 tbsp butter
2 tbsp avocado oil
¼ cup olive oil
3 tbsp red wine vinegar
1 clove of garlic, smashed
Salt and pepper to taste
Directions:
Preheat oven to 400 degrees F
Cook brown rice according to package directions.
Prepare the squash by cutting off the ends, slicing lengthwise and removing the seeds. Coat the squash with avocado oil and sprinkle with salt and pepper. Roast for 35 minutes, or until golden brown and tender.
In a pan over medium heat, saute onion in butter and a pinch of salt, stirring every so often until caramelized, which will take about 25 min. Deglaze pan with 1 tbsp of red wine vinegar. Add spinach to the pan and cook until wilted. Remove from heat.
Make vinaigrette with olive oil, 2 tbsp red wine vinegar, garlic, and salt and pepper to taste.
Pour vinaigrette over cooked brown rice and then add spinach and onion. Stir to combine. Stuff squash with brown rice mixture and top with walnuts.
Optional: Garnish with fresh parsley
