Stuffed Delicata Squash with Quinoa, Cranberries, and Pistachio

This recipe features tender, sweet delicata squash stuffed with a savory and slightly sweet mixture of fluffy quinoa, tangy dried cranberries, crunchy pistachios, and aromatic herbs.

Yields: 4 servings  Prep time: 15 minutes  Cook time: 45 minutes

Ingredients

For the Squash:

• 2 large delicata squash
• 1 tbsp olive oil (plus more for drizzling)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup maple syrup or brown sugar (optional, for brushing)

For the Filling:

• 1 cup vegetable broth (or water)
• 1/2 cup quinoa, rinsed
• 1 tbsp olive oil
• 1 small shallot, finely chopped (or 1/4 cup yellow onion)
• 1 clove garlic, minced
• 1/2 cup dried cranberries
• 1/4 cup shelled pistachios, roughly chopped
• 1/4 cup crumbled feta cheese (optional, for a salty kick)
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare and Roast the Squash:

1. Preheat Oven: Preheat your oven to 400°F.
2. Cut Squash: Wash the delicata squash thoroughly. Trim off the ends. Slice each squash in half lengthwise from stem to tip.
3. Scoop Seeds: Use a spoon to carefully scoop out the seeds and stringy membranes from the center of each squash half, creating a boat for the stuffing.
4. Season: Place the squash halves cut-side-up on a baking sheet lined with parchment paper. Drizzle the insides with 1 tablespoon of olive oil, and season lightly with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
5. Roast: Bake for 25 to 30 minutes, or until the flesh is fork-tender. About 5 minutes before they are done, you can brush the insides with the maple syrup or sprinkle with brown sugar for extra caramelization and sweetness.

2. Cook the Quinoa:

1. In a small saucepan, bring 1 cup of vegetable broth (or water) and the rinsed quinoa to a boil.
2. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

3. Make the Filling:

1. While the quinoa is resting, heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Add the chopped shallot (or onion) and cook for 3 to 5 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Add the cooked, fluffy quinoa, dried cranberries, chopped pistachios, chopped parsley, and thyme leaves to the skillet. Stir everything together until well combined.
5. Season the filling with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. If using, stir in the crumbled feta cheese.

4. Stuff and Serve:

1. Remove the roasted squash halves from the oven.
2. Carefully spoon the quinoa-cranberry-pistachio filling into the cavity of each squash half, mounding it slightly.
3. Return the stuffed squash to the oven for a final $5$ to $10$ minutes to heat the filling through and allow the flavors to meld.
4. Serve immediately.

Enjoy your beautiful and hearty stuffed squash!