Looking back fondly at the plethora of photos from my fall Farmers’ Market visits, I realize that it might not be too late to post a squash recipe. Although winter squashes are harvested in the fall, stored in a cool dry spot they’ll keep for a while. There are a few options for squashes at the markets now. Delicata squash, with its pale yellow, cylindrical shape, is a perfect vessel for stuffing. The skin is eatable, and when purchasing buy squashes that are firm and bruise free.
A squash brimming with filling, is a beautiful dish to serve at the holidays. Squash can be roasted ahead of time and then re-heated and stuffed the following day for serving. There is no limit to what you can fill the squash with such as grains, nuts, sausage, meat, beans, chopped vegetables and greens. Enjoy!
To roast the delicata squash:
- 1 large delicata squash, washed and halved lengthwise
- 1/2 cup water
Pre-heat the oven to 375 degrees. Scoop out the seeds using a spoon. Place the halves flesh side down in a baking dish and fill the dish with the water. The water should come 1/4 inch up the sides of the squash. Bake the squash until the flesh is tender, but the skin is still intact, about 25-30 minutes. Remove the tray from the oven and let the squash cool.
To prepare the filling:
- 1 cup quinoa, rinsed and drained
- 1 1/2 cup water or broth (chicken or vegetable)
- Pinch of kosher salt
- 1 teaspoon extra-virgin olive oil
- 1/4 cup currants
- 1/4 cup pistachios, roughly chopped
- 1 teaspoon good quality balsamic vinegar (optional)
Combine the quinoa, water or broth, salt, olive oil and currants in a medium sauce pan. Bring to a boil over medium heat. Reduce the heat to low, stir and cover the pot. Cook the quinoa for about 15 minutes or until the liquid is absorbed. Turn off the heat and let the quinoa sit for 5 minutes. Fluff the quinoa with a fork. Stir the pistachios into the quinoa. Spoon the quinoa mixture into the cavity of the squash halves. If you want to serve the dish hot, put the stuffed squash into the oven for 10 minutes to re-heat. Finish with a sprinkle of pistachios and a drizzle of good balsamic vinegar. Serves 4 as a side dish.