There are many winter squash options at the markets now. They’re harvested in the fall and if stored in a cool dry spot, they’ll last for a while. Delicata squash, with its pale yellow, cylindrical shape is a perfect vessel for stuffing. The skin is delicate and eatable. When purchasing squashes make sure they’re firm and free of bruises. Squash brimming with a scrumptious filling, is a beautiful dish to serve. The squash can be roasted ahead of time and then re-heated, stuffed and served the following day. To create different dishes, you can fill squash with a variety of items like grains, nuts, meat, beans, chopped vegetables and greens.
- 1 large delicata squash washed and halved lengthwise
- 1/2 cup water for roasting squash
- 1 cup quinoa rinsed and drained
- 1 1/2 cups water or broth I used vegetable broth
- Pinch of Kosher salt
- 1 tablespoon extra-virgin olive oil
- 1/4 cup currants
- 1/4 cup pistachios roughly chopped
- Splash of balsamic vinegar optional
- Pre-heat the oven to 375 degrees F. Scoop out the seeds using a spoon. Place the squash 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.
- 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 splash of good balsamic vinegar.