Delicious baked delicata squash is stuffed with and served over a fragrant mixture of quinoa, shallots, and pine nuts. This recipe is a great way to use the squash and shallots in your farm share delivery We cant wait to try it with different seasonings and different types of squash. Two of us finished off the whole thing, but we think it ideally serves four.
Delicata Delish Ingredients
1 large delicata squash, halved lengthwise and seeded
3 tablespoons butter, divided
salt and pepper to taste
1 cup uncooked quinoa
2 cups water
2 shallots, chopped
1 clove garlic, minced
? cup pine nuts
How to Make Delicata Delish
Preheat oven to 350 degrees F (175 degrees C).
Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.
Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.
Delicata Delish Nutritions
Calories: 376 calories
Carbohydrate: 49 g
Cholesterol: 22.9 mg
Fat: 17.1 g
Fiber: 5.9 g
Protein: 10.7 g
SaturatedFat: 6.7 g
ServingSize:
Sodium: 75.1 mg
Sugar: 4.5 g
TransFat:
UnsaturatedFat:
Delicata Delish Reviews
A good beginning to a delicata squash recipe. My changes included using olive oil to saute the shallots/garlic, and a little roasted red pepper that I added. In addition, you should definitely cook quinoa (and rice for that matter) in veggie broth... not only does it add nutritional value, but a great deal of flavor
Terrific recipe I altered slightly by using leeks instead of shallots and sliced almonds instead of pine nuts. I also added goat cheese on top of the finished product. Just delicious. I would make this again and would definitely serve to guests.
Great recipe but no need to bake the squash - cut it, seed it and steam it - I use a rice cooker and put the sieve/strainer in on top of the quinoa -- everything done at once -- then saute the rest of the ingredients and add to the quinoa when it is cooked --
This was absolutely delicious I was a little confused by the photo though because that definitely is zucchini squash, not delicata, which have completely different flavor profiles. I made a few changes which made this awesome: I halved the delicata, seeded, and sprayed with some I Cant Believe Its Not Butter spray. I then put them into a preheated 425 degree oven with no water for 30-45 minutes until they were soft and had a dark roasted color (the cooking time will depend on the size of your squash). In the meantime I sauteed half a red onion (I didnt have any shallots) and garlic in some canola oil which is actually healthier than olive. Then added 1/3 cup chopped walnuts (no pine nuts on hand) and chopped leaves of one celery heart, the tender yellow ones. When that was all soft and fragrant I added the quinoa and sauteed until it glistened, and then added 2 cups of vegetable broth and some freshly ground black pepper. The broth, celery, and pepper took care of the bland flavor others mentioned. When the quinoa was done I stuffed it into the squash cavities, sprinkled with grated parmesan, and returned to the oven until the cheese was golden brown. It was truly DELISH
Enjoyed this dish. I used acorn squash as thats all that was available at the supermarket. I also left out the garlic as Im not a big garlic fan and I thought the shallots would be enough. Tasty dish, and very nutritious.
I cooked the grains in water & broth for flavor and added some chopped veggies to it for more of a pilaf style stuffing
I made this almost exactly as described, except I doubled the amount and cooked 2 squash...and it was great I will definitely try it again. The quinoa is a perfect compliment to the squash and I got rave reviews from the 4 people that ate it with me. As a side note...I think it is funny how others have rated this recipe after they changed it and then give it a poor rating...lol
Like rice, quinoa has a very neutral flavor and the ingredients used in this recipe did not do it justice. It was okay, but definately not worth all of the fat or calories you will eat from the butter and pine nuts. I will not make this recipe again.
This is a very good way to make squash a complete dish. I used 2 squash because theres lots of filling. My squash took longer to bake. I used 2 little red onions because thats what I got from my CSA farm. I cooked the quinoa in broth and added 1/2 package of Boca breakfast links. They were a great addition and gave the dish more flavor. My husband and I both really enjoyed it and Id make it again.
This recipie was very good, but even better after I tweaked it. I added zucchini in with the shallots and garlic and I stuffed red peppers instead of squash. I think they have more flavor than squash.
My rating is as such because I would probably not make this again. I dont know what I was thinking wanting to make a "stuffed squash". I have two young kids and stuffing the squash just to turn around and unstuff it, to cut off the skin and serve to them made no sense for me. I also wasnt that thrilled with the delicata squash, perhaps I dont like it since I had never had it before. I will however, make the quinoa(and with vegetable stock again) because it was delicious. I guess I will just try another way to liven up the squash.
Overall, the dish was delicious and light. Substituted couscous for quinoa, pecans for pine nuts, minced red onions for shallots, and added chopped bell pepper, kale and oregano/thyme/basil seasoning - all sauteed in olive oil. Topped filled squash halves with shredded truffle cheese (Trader Joe) and broiled for 2 minutes. Yum
Ive made this dish several times and it always turns out delicious. My husband asks for it. Thats always the sign of a good recipe, especially a vegetarian recipe like this. Ive also made it with walnuts when I didnt have pine nuts on hand -- also very delicious.
I cooked my quinoa in 2 cups vegetable broth and a tsp. of salt. It was good, but definitely needed a little acid -- like a squeeze of lemon in the quinoa broth, maybe.
I loved this so much I had a bunch of delicata squash to use from a local farm, and this recipe did not disappoint. The only substitutions I made were to use Earth Balance instead of butter; I sprinkled Italian seasoning on the squash before roasting; I subbed raw sunflower seeds for pine nuts as I didnt have any; and I added a generous handful of sun-dried tomatoes to the mix. It was to die for-- thanks a milllion
We had a bumper crop of delicata this year so this recipe was a wonderful change from our usual roasted squash. Fixed this recipe tonight and well be adding it to our regular repertoire. Thank you for the great recipe.
Excellent, excellent, excellent recipe. My whole family loved it. I did alter it to our tastes a bit. I used one of the previous reviewers rice cooker method. I didnt peel the squash, just seeded & diced. I also added a tube of Jimmy Dean sage sausage and snow peas. Didnt have plain nuts of any kind in the house, so just left those out. Best quinoa dish to date & the first time Ive ever had delicata squash. Thanks for the great recipe.
I had to substitute butternut squash, zucchini would have been better choice b/c I couldnt really stuff the butternut. Quinoa was delicious. An EZ tasty dish.
I used veggie broth instead of water, and added sauteed zucchini to the shallots and garlic. I also used peanut pieces instead of pine nuts on a second try because I ran out of pine nuts. It was great I also added goat cheese to the quinoa mixture. Great flavor enhancer Overall, a wonderful recipe.
Excellent.
I cant give this five stars because it was the most bland recipe Ive ever used. I agree it is a different taste but it isnt enough taste. I shall have to try it with some of the other suggestions. My grown daughters tried it and thought it bland.
Very good This is the first time Ive made squash into something other than soup and it was really yummy. I modified it some as others suggestedand used veggie broth for the quinoa. I also used leeks instead of shallots and added diced zucchini and a couple slices of chopped bacon Basically added everything I hadnt used up yet in my CSA box A few dashes of red peppers later and I had a fairly quick and delicous meal Will definitely make again
This was awesome i used broth instead of water and didnt use any butter on the squash to save calories...turned out great will make again
The recipe came out great but I made a few modifications. Instead of delicata squash, I used zucchini because it was on sale at the store. Olive oil was substituted for butter. I also added some finely chopped mushrooms to the Quinoa mixture. The recipe was truly delicious and easy to follow. I will definitely make it again.
Pretty tasty. Not sure if this is one I will make again. Different.
First recipe Ive used Delicata squash The quinoa in the squash "bowl" part was perfect, but a tad dry as part of the bed of the dish. But overall, Ive made it 3 times in 2 weeks on request, so everyone clearly loved it
It was a tad bland, but overall I really like the ingredients. This recipe makes good use of some of my favorite ingredients.
Excellent My husband raved about it; even his co-workers commented on it the next day He said it was equally as good leftover warmed in the microwave. Will keep this as a staple in my recipe box.
I thought this was a tasty way to make the delicata squash I received from my CSA. I did use vegetable broth instead of water to cook the quinoa as well as used leeks instead of shallots. It was delish Thanks for the idea
This was so goodWe had a smallish delicata, which I just halved for 2 of us. Added about a 1 tsp of finely chopped fresh marjoram atop each of the quinoa-filled squash halves. I added that as a standard to my copy of the recipe, as I think it really added a nice flavor texture.I will use olive oil next time, too.An easy, pretty quick recipe that we will make again
As usual I didnt have the right ingredients so I improvised. I cooked barley in chicken broth, added left over spicy black beans, scooped the mixture into the roasted squash (olive oil, salt, and pepper), covered with Parmesan, and baked until the cheese melted, about five minutes. Yum
Hubby especially loved this. I thought the quinoa was bland as is, so after following the recipe I added about 2t sage and another clove of garlic, along with some Spike herb seasoning. It still tasted a bit bland, but once it was combined with the squash, it was much better. I also roasted my squash (450, no water), because I prefer the flavor it adds. A definite keeper, and super easy
Delicious.
I used butternut squash because I couldnt find delicata - that seemed to be a fine substitution but I had to bake it longer. A great side dish for tofu parm
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