delicata

,

Delicata Squash stuffed with Brown Rice, Caramelized onion, Spinach and Toasted Walnuts

,
IMG_2625.jpeg

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 

,

Quinoa Stuffed Delicata Squash

,
IMG_2388.jpeg

I am obsessed with all types of squash, but delicata is definitely a favorite of mine. I usually roast it in slices and I just love the nutty and sweet flavor that comes out when roasted. In this recipe, I chose to use delicata squash because once the seeds are scooped from the inside, it makes a perfect boat for stuffing with all sorts of goodness, like quinoa!

Right now, we are not grocery shopping quite as often, so it’s helpful to stock up on veggies that really last, like squashes and root vegetables. I made this Quinoa Stuffed Delicata Squash on a night where we really didn’t have too many ingredients lying around, but the end result was so delicious! Feel free to get creative when creating a quinoa stuffing and use whatever ingredients you have on hand - toasted almonds, currants, dried apricots, ground turkey, parmesan, goat cheese, kale, etc… it’ll all taste great! Also, you can stuff a different type of squash too - like acorn or butternut!

Ingredients:

(serves 4 as a side, 2 as a main)

Getting the stuffing ready!

Getting the stuffing ready!

  • 1 cup of uncooked quinoa

  • 2 delicata squash

  • 1 onion (I used a red onion), diced

  • 2 cloves of garlic, minced

  • 1 can of chickpeas, drained and rinsed well

  • 5 ounces of spinach

  • 2 cups of chicken or vegetable broth

  • 2 tbsp avocado oil

  • 1 tbsp olive oil

  • Juice from 1 lemon

  • Salt and pepper to taste

Directions:

  • Preheat the oven to 400 degrees F. 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 until golden brown and tender.

  • While squash roasts, cook the quinoa according to the package directions, using broth in place of water.

  • As the quinoa is simmering, saute the onion in a medium sized saucepan over medium heat with olive oil and a pinch of salt. Cook until onions are softened (about 10 minutes). Add the garlic and cook until starting to brown (about 2 minutes). Add the spinach and cook until starting to wilt. Add the chickpeas and continue cooking for 1-2 minutes, or until chickpeas are starting to warm.

  • Combine onion, chickpea, and spinach mixture with the cooked quinoa. Season with salt, pepper, and the juice from a lemon.

  • Once squash are finished roasting, remove them from the oven and spoon in the quinoa mixture and serve!

,

Delicata Squash with white beans, red onion and arugula

,
IMG_8251 2.jpeg

I love squash season!! They might just be my favorite vegetable, and we just started getting these delicata squash in our farm box, so I am pretty excited! Delicata squash is hearty, sweet, and super satisfying - plus they are so easy to prepare. No need to peel the skin - just slice and roast! Often times I will just roast them on their own with some oil, salt, and pepper (and maybe a dash of cinnamon) and enjoy them as they are or add them to a salad, but this delicata squash dish adds a little flare and a lot of taste, while still keeping things easy and simple.

This dish is quite starchy and carb-heavy with the squash and white beans, so I would pair it with a protein (like chicken, fish, etc…) for a super easy weeknight meal. You can also just eat a larger portion of this for your entire meal, as it includes a good amount of protein, fiber, and greens. Maybe just add in a little extra peppery arugula!

Ingredients:

(serves 4 as a side)

  • 2 medium delicata squash

  • 1 red onion, peeled and cut into thick wedges

  • 2 cups arugula

  • 1 15 ounce can can white beans (like cannellini), rinsed and drained

  • 3 tbsp of avocado oil (or oil of your choice)

  • 3 oz crumbled feta or goat cheese (optional)

For the dressing:

  • Zest and juice from 1 lemon

  • 1 tbsp minced shallot

  • 2 tbsp apple cider vinegar

  •  2  tsp Dijon mustard

  •  6 tbsp extra-virgin olive oil

  • Salt and pepper to taste

Instructions:

preparing the squash

preparing the squash

  • Preheat oven to 425 degrees F

  • Slice delicata squash in half, lengthwise, scoop out seeds and slice into ½ inch half moon slices

  • Coat squash and red onion in avocado oil, salt, and pepper. Roast for about 40 minutes, or until browned. Toss at the halfway point.

  • While squash and onion roasts, make the dressing by whisking together olive oil, lemon juice, lemon zest, shallot, dijon mustard, salt and pepper

  • Once squash and onions are ready, let cool, then add to a serving bowl, along with arugula, white beans, and dressing. Toss and top with goat cheese or feta (optional) before serving.

Health Benefits of Delicata Squash:

  • One cup of delicata squash contains 59 percent of the DV for vitamin A!

  • It is one of the few vegetarian sources of omega-3 fatty acids, which can help reduce inflammation 

  • Delicata squash is also a great source of vitamin C, which will help boost your immune system

  • It contains high amounts of B vitamins, which can help improve energy levels

  • Delicata squash has a good amount of dietary fiber, which aids in digestion

Sources and additional reading: