|Delicata Squash Stuffed 2 Ways. Plated with Cranberry Sauce & Fresh Sage|
|Fresh From Kimball Farm|
|Scrape out the seeds|
Step 4: Prepare the stuffing while the squash roasts.
For the risotto stuffing:
In a heavy-bottomed pot over medium heat, melt 2 tb of butter. Throw a few sage leaves in there if you have them. The sage will infuse the butter and the browned leaves will make a great (edible) garnish for atop your squash.
|tricolor sage from my garden|
|hen of the woods mushrooms from parker farm|
|Mmmm. Local Goat Cheese.|
For the quinoa stuffing:
Saute 1 onion, 1 carrot, and 1 celery stalk in 1-2 tb olive oil with 1 tsp red pepper flakes until onion is translucent. Add 1 c chopped kale and cover to wilt the kale. Add 1 c cannellini beans and 1 c cooked quinoa. Adjust quantities of beans, kale, and quinoa to your taste. To bind the stuffing, combine 1/2 c cannellini beans with 1 tb olive oil, 1 clove of garlic, and 3 tb of cranberry sauce (cranberry sauce is optional but adds a great layer of flavor. I'll post my recipe soon!) in a blender or food processor until smooth. Fold this mixture into sauted veggies and beans over low heat. Add 1/2 c toasted pumpkin seeds (I prefer unsalted) and stir until combined.
Stuff your squash!
Remove the squash from the oven and stuff the half that you massaged with butter with the risotto and the other half with the quinoa. Shred some goat gouda over top the risotto one and sprinkle some more pumpkin seeds over top the quinoa one. Pop back in the oven until ready to serve. (Don't bake it for much longer. The squash should be fork tender. If it wasn't cooked through when you stuffed it, bake for another 10 minutes at 350. Otherwise, keep it in the oven at 200 just to keep it warm.) Serve with some cranberry sauce and a side salad.