Stuffed Delicata Squash with Quinoa Stuffing

Guess what?

More squash!

I figured you would let it slide seeing as this recipe involves no peeling, cubing, or pureeing. 

If you haven’t turned orange from an overdose of beta-carotene and you haven’t yet met your squash quota this fall, you must make this recipe.

Delicata squash is one of my favorites from the squash family.  It’s a bit milder and not quite as sweet as butternut squash with a slightly more potato-like flavor.

It’s a great blank canvas to work with and perfect for stuffing.

With stuffing.

And we all know about my stuffing obsession.  I just couldn’t resist coming up with a new version this year.

The flavors are kept traditional because that’s the way I like it.

However, instead of a bread stuffing I’ve used quinoa as the base.  It soaked up all the flavor and provided a nice little crunchy texture that contrasted well with the smooth + soft squash.

As I as about to chow down on this squash boat I realized it could easily be turned into a side dish by cutting into quarters or thirds. The squash skin was very soft and sliced perfectly. Definitely a Thanksgiving contender!

This next photo is actually pretty funny.  With all my cooking and baking and with the low height of the table I photograph on, our dogs never try to swipe any food from it.  They really don’t even pay attention to the food on it, but once in awhile they graze by and stick their nose in the air to catch a sniff.  It’s pretty cute.

My little stuffing sniffer.

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Stuffed Delicata Squash with Quinoa Stuffing

vegan, gluten-free, nut free

• 2 delicata squash
• 1 cup uncooked quinoa, rinsed
• 1 3/4 cups + 1/4 cup low/no sodium vegetable stock, divided
• 2 tablespoons sunflower oil, divided
• 1 cup diced onion
• 1 cup chopped celery
• 1 cup chopped baby portabellas
• 1/2 cup chopped carrot
• 1 tablespoon minced garlic
• 1 tablespoon finely chopped sage
• 1/2 tablespoon finely chopped parsley
• 1 teaspoon dried thyme
• 1/2-3/4 teaspoon salt
• 1/4 teaspoon black pepper
• oil/salt/pepper for rubbing the squash

Squash:

1. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
2. Slice both squash lengthwise in half and lightly rub the inside and cut edge with oil and a generous sprinkle of salt and pepper.
3. Place on the pan cut side down and roast for about 30 minutes.  The edges will be golden brown and the flesh will be just tender.
4. Keep your oven at 400* after the squash is done.

Quinoa:

1. While the squash is roasting place a pot over medium heat with 1 tablespoon of oil.
2. Place your rinsed quinoa in the hot pot and stir for 2-4 minutes until lightly toasted.
3. Add 1 3/4 cups vegetable stock and bring to a boil over med-high heat.
4. Give 1-2 stirs after it boils then reduce heat to simmer and cover for 15-18min until the liquid is absorbed.
5. Remove from the hot burner keeping the lid on for 10min.  Fluff with a fork.

Stuffing:

1. While the quinoa is cooking, heat a large pan over med-low and add 1 tablespoon of oil.
2. Once hot add the onion, celery, carrot, 1/2 teaspoon salt, and pepper stirring frequently for 12-15min.  You’re looking for a light golden brown color and a bit of give to the celery and carrot. 
3. Add in the garlic, sage, parsley, and thyme and stir for about 30 seconds until fragrant.
4. Measure out 3 cups of cooked quinoa and add that to the pan along with the mushrooms and 1/4 cup of vegetable stock.
5. Stir every minute or so until the mushrooms are cooked and the liquid is absorbed.  About 6-8 minutes.  If the mixture seems like it’s drying out add a bit more veggie stock [mine didn’t dry out at all].
6. Taste and add more salt/pepper if desired.
7. Fill your squash halves with the quinoa stuffing and bake for about 10 minutes.  If you want the top a little crunchy you can place it under the broiler on high for 1-2 minutes watching closely.
8. Top with fried sage leaves if desired.
9. Serve as is or slice into quarters or thirds with a sharp knife and serve as a side dish.

5 recipes I’m currently obsessing over:

1. Poblano Cornbread Stuffing from Love & Lemons [vegan/gf]
2. Raw Cacao Nib Cookies from Oh, Lady Cakes[vegan/gf]
3. Sweet Potato Parmesan Gratin from Minimalist Baker [gf]
4. Spiced Red Lentil, Tomato, and Kale Soup from Oh She Glows [vegan/gf]
5. Caramel Rum Banana Bread Pudding from Bakers Royale

See ya next week with dessert.  Promise!  Although it may be orange.

Ashley

roasted red pepper soup with roasted chickpeas

Can I tell you how awesome it was to cook something other than doughnuts, tortilla pizzas, eggs, spinach, and avocado toast?  That pretty much sums up what I’ve been making around here lately and it’s quickly becoming so.very.lame.

Can I also tell you how IN LOVE with fall I am right now?  This may be due to the excruciatingly long stretch of summer heat we had around here, which I’ve mentioned about 100 times.

The crunchy leaves, the vibrant colors, the crisp air.

Fall is so delicious.

As is this soup!

Our local farmers market opened 1 month early this year and extended its duration a month longer as well.  Do you know how giddy this makes me?  It’s fall AND the market is open until the end of the month?  AH!

When I found a good deal on peppers this last weekend I swooped up a couple pounds and immediately thought to make roasted red pepper soup.  I can’t even begin to tell you the amazing aroma that will engulf your kitchen from the roasted red peppers. 

Do they make roasted red pepper candles?  They should.

Whenever I make a blended soup I adore topping it with something crunchy. Roasted chickpeas seemed like a great match and gave this soup a little more staying power.

I also highly recommend a buttery, crispy, cheese stuffed sandwich on the side.

And then proceed to dunk each and every bite into your mug of piping hot soup.

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Roasted Red Pepper Soup with Roasted Chickpeas

vegan, gluten-free // serves 4-6 // adapted from roasted red pepper soup

• 4 cups *no-sodium vegetable broth
• 6 med/lg red bell peppers
• 2 medium yukon gold potatoes, cubed
• 1 medium yellow onion, chopped
• 1.5 cup crushed fire roasted tomatoes
• 1-2 chipotle peppers in adobo sauce
• 1.5 Tablespoons ghee/butter/oil
• 1 Tablespoon minced garlic
• 1 teaspoon oregano
• 1 teaspoons thyme
• 1/2 teaspoon parsley
• 1+ teaspoon salt
• 1/2 teaspoon black pepper

1. Preheat your grill to 400 degrees.
2. In a large pot over med-low heat melt the ghee, butter, or oil until hot. 
3. Add in the chopped onion and 1/2 teaspoon of salt.  Cook, stirring every minute or so until the onions have caramelized. About 20 minutes. [You can turn your heat to medium and cook for 6-9 minutes until browned, but cooking on lower heat for longer will bring out a much sweeter/deeper flavor.]
4. When the onions start cooking, place the peppers on the hot grill and cook for about 5 minutes per side, rotating 4 times.  All sides should be charred/blackened.
5. Place peppers in a large bowl and cover with saran wrap for 15 minutes.
6. Add the garlic, dried herbs, another 1/2 teaspoon of salt, and pepper into the onion mixture and stir for about 1 minute until fragrant.
7. Add in the tomatoes, potatoes, chipotle peppers, and veggie stock.  Stir, then simmer for about 15 minutes while steaming the peppers.
8. Peel the skins off the peppers in the large bowl [carefully, they’re hot!] and remove the stem and seeds. You should be able to pull the stem out with the seeds. Don’t worry if a few seeds and a bit of the blackened skin remain on the peppers.  Discard the skins but make sure to peel over the large bowl to keep any of the juices.
9. Empty the peppers and juices into the soup mixture and bring to a boil.
10. Reduce heat to simmer and blend the soup with your immersion blender until smooth. [or, place in your blender-carefully in 2 batches-and blend until smooth then return to the pot]
11. Simmer for 15 minutes to thicken and let the flavors develop.
12. Taste and add more salt/pepper if needed.
13. Serve hot and top with roasted chickpeas and green onions.

notes:  *Make sure to use no salt or less salt if your veggie stock has sodium already in it.  Taste at the end and add more if needed.  I used two chipotle peppers which made a med-hot spiciness.  Use 1 pepper for medium spiciness.  These peppers are easily found in a small can in the Mexican/ethnic section of your grocery store.

Roasted Chickpeas

• 1.5 cups chickpeas, rinsed + drained
• 1/2 tablespoon sunflower oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

1. Preheat your oven to 400* and line a baking sheet with parchment paper.
2. Spread the chickpeas on the pan and mix the oil and seasonings with the chickpeas until evenly coated.
3. Roast for about 35 minutes, stirring 2 times while cooking.
4. Top soup with the roasted chickpeas or eat by the handful.

Leftovers are calling my name.

Ashley