It’s fall y’all!!!!!!!
I probably only say y’all one time a year, and I think this is just the occasion. I absolutely LOVE Autumn. The way the leaves change color and crunch under your shoes. Squash, one of my favorite add-ins to fall dishes, is abundant everywhere I go…be prepared for seasonal recipes up the wazoo guys, are you ready for this?
I have a dirty little secret. I am one of those people who loves her food crispy to the point of nearing burned. Including, but not limited to, pizzas, brownie crusts, toast, marshmallows, etc, etc.
That being said, when I sautéd the garlic for this recipe, I let it get super crispy, and it was deliiiiiiiiiiiiiiiicious!
Promise me you’ll sauté the garlic until crispy? Please? Pretty please? Ok, I think I hear you saying ok.
Ok, moving on. I am going to try and hold the drool back while I type this post. I just ate an entire plate but I feel like I could eat a whole lot more. Things could get weird around here.
I got back to Nashville around 11 AM from a short trip to Wisconsin last weekend and this is how my afternoon at home started.
It wasn’t looking like a productive evening lie ahead of me, but after the long drive I wrote off feeling badly about being lazy because this marks my last day of vacation, so I figured I may as well act like it, eh?
Anyway, I started to get hungry and it just so happens that I have loads of farm fresh veggies sitting around the house…some from my CSA and others from having hauled a car full of produce home from my mom’s garden and a local Amish farmer stand. Tons of squash, onions, shallots, garlic, tomatoes, sweet potato greens, spinach, peppers, and potatoes are all I can see from my perch on the couch right now, and that’s only the half of it!
I have been waiting patiently (ok, probably not so patiently, as we all know patience isn’t my sting suit) for September to get here, and I just couldn’t help myself when tempted to make a fall recipe. That coupled with the fact that there is probably over 30 pounds of squash on my counter (at $0.40 a pound, you’d buy it all too!) well, dinner was an inevitability. The only question was which one to make?
I have butternut
I have spaghetti
I have carnival
I have delicata
The delicata are small, and with Ziv being gone, the perfect size for a single serving.
I love delicata for many reasons. It is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. Plus the skin is edible, too. Nothing to peel is always a bonus when making a quick dinner!
I consider it a quick meal if it takes less than 30 minutes to prepare. I think that’s fair, right? Well, this one fits the bill if you’re looking for a quick, satisfying, tasty, and healthy recipe.
The combination of sweet squash with the seasoned quinoa stuffing mixture was devine. I will be repeating this at least once in the next week. While Ziv is out of town I have big plans to cook and get tons of recipes banked for the blog. Stay tuned.
- 2 delicata squash, sliced lengthwise and seeds removed
- 1 can garbanzo beans (chickpeas)
- Handful of sweet potato greens or spinach, chopped
- 1/2 cup uncooked quinoa
- 2 to 4 cloves garlic, minced
- 1/8 cup onion, minced
- 1 TBSP cooking oil of choice, plus a brush of roasting oil
- 1/4 tsp kosher salt
- Freshly ground black pepper, to taste
- Spices of choice (I used oregano, cumin, & Herbamare)
- Preheat the oven to 400 degrees and line a baking sheet with a large piece of parchment paper
- Cut the 2 ends off the squash and slice lengthwise. Scrape out the seeds with a spoon
- Lightly coat the flesh of the squash with roasting oil of choice (I used safflower seed) and season with kosher salt & freshly ground black pepper, to taste
- Place the squash flesh side down on the parchment paper. Roast for approximately 20 to 30 minutes, depending on how dark you want it (I roasted mine until I saw the edges were charred)
- Meanwhile, rinse quinoa in a fine sieve
- Bring 1 cup of water to boil in a small sauce pan
- Add the quinoa and a sprinkle of herbamare. Cover, reduce heat to low and simmer for 20 minutes (or until cooked
- Heat 1 TBSP cooking oil in a frying pan
- Saute the onions and garlic until the garlic is light brown and crispy
- Drain and rinse the chickpeas. Add them to the pan with the onions and garlic
- Fry chickpeas until warmed through, about 2 minutes
- Once the quinoa is done, add as much as you want - but at least 1/2 cup - to the pan with the chickpeas and onion mixture
- Lastly, add your chopped greens (I used sweet potato) to the pan & heat through until the greens are just wilted.
- Taste the mixture and season with spices of choice (I used ground black pepper, oregano, cumin, and Herbamare)
- Once squash is fully roasted, remove from oven and fill with the quinoa stuffing mixture
They make a perfect little bite sized “squash boat” don’t you think?
One of my favorite creations lately. This and a veggie lasagna I made using flour-less tortilla as the “noodles.” That recipe to come soon!
I like to roast my squash until the edges are charred…ya know, because I can, and charred food always tastes better :)
They smell irresistible while in the oven. Do they sell roasted squash scented candles? They should.
Now, someone come clean my mess for me? Pretty please? :)
It’s Monday. Eat something delectable and tell me about it.
OK. Nighty night.