STUFFED DELICATA SQUASH + QUINOA, CRANBERRY & PISTACHIO
Flavorful and nutritious, stuffed delicata squash is a healthy way to celebrate the fall season! It’s a colorful centerpiece for the holiday table, too!
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Category: Entree
- Method: Roast, Simmer
- Cuisine: Vegan, American
Ingredients
- 3 delicata squash, sliced in half lengthwise and seeds removed
- 1 tablespoon pure maple syrup or olive oil
- 2 teaspoons thyme, fresh or dried
Quinoa Stuffing
- 1 cup dried quinoa, rinsed well
- 1 3/4 cup water
- 1/2 – 3/4 cup dried cranberries
- 1/2 – 3/4 cup pistachios
- 1 shallot, finely diced
- mineral salt & pepper to taste
- 1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed
add complexity to the quinoa by adding one or more of the following to suit your taste:
- pinch red pepper flakes
- 1/2 cup chopped parsley
- 1/4 cup fresh mint
Instructions
Preheat oven to 375 degrees F. Line a baking sheet with parchment or silicon mat.
Prep and roast the squash: Wash and dry squash. Slice each squash in half lengthwise, remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil or maple syrup. Sprinkle with a bit of mineral salt and thyme. Place on baking sheet cut side up. Bake in oven for 35 – 40 minutes, or until squash is tender and pierces easily with a fork.
Quinoa Stuffing: In a medium pot, add quinoa and water, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove lid, fluff a fork, and let set 10 minutes. Add pistachios, cranberries, shallots, chickpeas, salt, pepper, and any other optional ingredients. Toss well to combine.
Assemble: Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve.
Serves 6
Store: Leftovers can be kept in an airtight container in fridge for up to 4 – 5 days.
Notes
For the quinoa I used a blend of 1/2 cup white and 1/2 cup tri-color quinoa. Feel free to use all of one type or mix and match to your preference.
Seek out organic cranberries if possible. Unsweetened is best but can be hard to find. The ones I have here are from Trader Joe’s which are organic but sweetened.
RECOMMENDED EQUIPMENT: For roasting the squash I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links).