For Thanksgiving, our vegan contribution was a Stuffed Acorn Squash with Wild Rice and Apples. I loved the idea of stuffing a squash and thought I would try my hand at a stuffed delicata squash. I have to say I am quite pleased with the result. If you have never had a delicata squash, you should try one. So sweet and buttery.
This would make the perfect side dish for your holiday celebration. It’s also a complete meal because of the addition of the quinoa and nuts. In fact, I have also eaten the mixture all by itself and it’s delicious! Then again, I am a lover of all things squash.
Stuffed Delicata Squash
Stuffed Delicata Squash
A festive side dish perfect for your holiday celebration!
Ingredients
- 1 delicata squash
- 1/2 cup quinoa
- 1 1/2 cup vegetable broth
- 6-7 mushrooms diced (I used button mushrooms)
- 1/4 cup onion diced
- 1-2 garlic cloves minced
- 2 T olive oil
- 2 T balsamic vinegar
- 1/2 cup slivered almonds (you can chop whole almonds as well)
- salt to taste
Instructions
- Preheat oven to 400.
- Cut the squash lengthwise and remove the seeds.
- Brush with oil and sprinkle with salt.
- Roast the squash face down for about 20-30 minutes. You can tell it's done if you can easily push a fork through the flesh.
- In a small saucepan , bring the quinoa and vegetable broth to a boil.
- After it's boiling, turn down, cover and simmer until all the liquid is absorbed. Usually about 10 minutes.
- In a large saucepan , saute the mushrooms, onions, garlic and oil until they soften.
- Then add the cooked quinoa, almonds and balsamic and saute for another 5 minutes.
- Set aside and keep covered.
- Once the squash is done, spoon the mushroom/quinoa mixture into the squash and serve immediately.
Recipe Notes
I found that the mushroom/quinoa mixture is awesome by itself as well.
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