I made this delicious fall recipe on a whim with a smattering of random ingredients I had laying around my house. It is now officially Jairus’ favorite meal. I must admit, its a good one, and very healthy!
- 1 delicata squash, halved
- 1/2 of a yellow onion, chopped
- 2 plump cloves garlic, minced
- Several mushrooms of your choice, chopped
- olive oil
- 1/2 of one apple, peeled and chopped
- handful of walnuts, chopped
- Small handful dried cranberries
- 3/4 cup red or tricolor quinoa
- 1 1/2 cups vegetable stock
- 1/2 cup dry white wine
- Small handful panko bread crumbs
- fresh thyme, rosemary, sage and parsley, minced
- salt and pepper to taste
- Earth balance vegan butter
- Cut delicata squash in half and scoop out “guts”. Paint flat sides with olive oil, sprinkle with salt and pepper. Place face down on baking sheet and bake at 350 degrees for 20 minutes or until fork tender. Remove from oven and set aside.
- Meanwhile, sautee onion and garlic in 2 Tbsp olive oil over medium heat until translucent and fragrant. Add minced fresh herbs, except for parsley. (Parsley is for garnish).
- Add mushrooms and 1 Tbsp Earth Balance. Sautee until mushrooms begin to soften.
- Add white wine and reduce by half.
- Add dry quinoa and vegetable broth. Reduce heat to simmer and cover. Cook for about 20 minutes or until quinoa has absorbed all liquid and is soft.
- Stir in chopped apple pieces. Cover and allow to cook until apple is slightly soft, about 5 minutes.
- Stir in walnuts and dried cranberries.
- Season with salt and pepper to taste
- Spoon quinoa mixture into delicata squash with a large Tablespoon. Use spoon to pack mixture in and form a nice dome shape. Top with panko bread crumbs. Bake for 10 more minutes.
- Sprinkle with chopped parsley. Serve alongside your favorite sauteed greens such as kale, chard or collards.