Have you ever had Delicata squash? It's my absolute favorite. I especially love that it doesn't have it's rind removed. That's right, the skin is edible! It's super tender and chewy and utterly divine. As some of you may know, I have battled many a squash trying to remove the rind and anytime I can avoid that is a grand thing indeed. If you haven't tried delicata squash you best get yourself some. It's one of my favorite things about Fall! I know that sounds totally lame, but it's the truth, okay? This squash is so simple and so incredibly delicious. Todd told me it tasted like pizza. I didn't really pick that up but I'm pretty sure that anything with veggies and a cheesy flavor equals pizza to Todd. Sorry, sweetness.
This squash is roasted tender and stuffed with veggies and quinoa then topped with melty, cheesy goodness. What's better than that? Plus, it makes six squash halves which obviously equal six meals! I haven't tried it, but I'm willing to bet they would freeze pretty well too. Plus, I delight in the little stems sticking out! Is that weird? Apparently all sorts of people have been stuffing squash since the beginning of time but this was my first squash stuffing expedition and I have to say, it was pretty darn awesome.
Cheesy Stuffed Autumn Delicata Squash
Inspired by Edible Perspective
Makes 6 squash halves
- 3 medium delicata squash (same size)
- 1 cup quinoa, dry
- 2 cups water
- 1 Tbsp. olive oil
- 1 medium yellow onion, diced small
- 1 large carrot, diced small
- 1 red bell pepper, diced small
- 3 large garlic cloves, minced
- 1 1/2 Tbsp. fresh sage, minced
- 1 Tbsp. fresh parsley, minced
- 1 Tbsp. fresh thyme leaves (or 1 tsp. dried)
- 2-3 Tbsp. nutritional yeast
- 1/2-1 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup vegan cheese, for topping (optional)
Preheat oven to 400 F. Wash the squash well and cut in half, veggie dog style. Place face down on a baking sheet coated with a nonstick cooking spray and roast at 400 F for about 30 minutes. After the time is up, a knife should poke through the outside of the squash very easily. Remove from oven and allow to cool on the baking sheet. Leave the oven on.
While the squash cooks, bring the quinoa (rinsed please!) and the water to a boil over high heat in a small saucepan. Once boiling, turn down to a simmer and cover. Allow to cook for about 15 minutes. After the time is up, ensure that all the water has evaporated, fluff with a fork and set aside for use later.
While the quinoa cooks, heat the oil in a large saucepan. Add the onion, carrot and bell pepper. Saute for about 10 minutes, until the carrots begin to soften. Add the garlic and saute another few minute or until it becomes fragrant. Once the carrots have softened a bit, add in the quinoa and the remaining ingredients except for the cheese. Stir very well to combine and remove from heat.
Carefully flip the squash on their backs and scoop out the seeds only. In their place, add in the quinoa stuffing. Divide it evenly between the squash halves. Change your oven to broil. Top the squash halves with vegan cheese and place on the baking sheet on top of the highest rack in your oven to broil. Allow to broil for about 5 minutes or so, just enough so that the cheese has melted. Keep an eye on it so it doesn't burn by checking it frequently.
Serve hot and garnished with little thyme leaves, because it's fun. Oh yum. That's what I'm talking about.
I'm jammin' out to Audra Mae – Little Red Wagon
[yumprint-recipe id='19']
