Flavorful and nutritious, stuffed delicata squash is a healthy way to celebrate the fall season! Winter squash is a colorful centerpiece for the holiday table too!
add complexity to the quinoa by adding one or more of the following to suit your taste:
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, 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.
Store: Leftovers can be kept in an airtight container in fridge for up to 4 – 5 days.
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). For more of my favorite cooking tools, shop my kitchen essentials!