Thanksgiving is here….again. It seems to go from holiday season to holiday season faster and faster as I get older (or better depending how you look at it). Here’s one for the non-turkey heads that I made for the missus the other day. Unless you’ve got blinkers on you’ll have seen the huge variety of squashes (or is it squashii?) in the store right now. Some of them don’t even look like they’re real but try going for one of these varieties for a change. This recipe couldn’t be easier and fits really well for the season that’s in it. Enjoy!
2 Delicata squash – halved lengthwise, seeds removed
1 cup quinoa – uncooked
3 tbsp fresh sage – chopped
1/2 lemon – zested
handful of baby arugula
Preheat oven 350°F.
Lay the squash skin side down on foiled oven tray. Sprinkle inside with S&P and drizzle olive oil. Pop in the oven for 45 mins.
As squash is roasting cook the quinoa in a pot of salted water. Bring to a boil and reduce to a simmer for 15 minutes until cooked. Drain. Once squash is cooked let sit for 10 minutes and using a spoon very gently scoop the flesh out leaving a 1/4″ layer around the skin. You want the skin to hold its shape so take your time.
In a large bowl mix the quinoa, squash flesh, chopped sage,zest and good drizzle olive oil together. Taste and season with S&P.
Fill the squash shells with the mixture and pop back in the oven to heat through, about 10-15 mins.
NOTE: You can fill the squash ahead of time and just pop them in the oven to reheat when needed.
Once warmed through sprinkle the fresh arugula and drizzle good olive oil on top and serve.
And if you like this recipe, here are more squash recipes already on the site.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.