READY IN 45 mins

Delicata Delish

Read Reviews (29)

"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 can't 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." — MOTTSBELA

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 17, 2008

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!

—JRTNCORGI

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Most Helpful Critical Review

Aug 10, 2007

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.

—M Pineda

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38 Ratings

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Sep 28, 2008

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.

—newtocooking

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Jan 19, 2010

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 --

—jac

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Aug 22, 2006

Enjoyed this dish. I used acorn squash as that's all that was available at the supermarket. I also left out the garlic as I'm not a big garlic fan and I thought the shallots would be enough. Tasty dish, and very nutritious.

—LYNNELC

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Nov 15, 2010

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 Can't Believe It's 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 didn't 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!!

—attabey

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Oct 05, 2009

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

—centerhill

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Nov 13, 2007

i cooked the grains in water & broth for flavor and added some chopped veggies to it for more of a pilaf style stuffing

—LDYBLUNH

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Nutrition

Calories
376 kcal
19%

Carbohydrates
49 g
16%

Cholesterol
23 mg
8%

Fat
17.1 g
26%

Fiber
5.9 g
24%

Protein
10.7 g
21%

Sodium
172 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Delicata Delish

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 376
Calories from Fat: 154

% Daily Value *
Total Fat 17.1g 26 %
Saturated Fat 6.7g 33 %
Cholesterol 23mg 8 %
Sodium 172mg 7 %
Potassium 918mg 26 %
Total Carbohydrates 49g 16 %
Dietary Fiber 5.9g 24 %
Protein 10.7g 21 %
** Sugars 4.5g
Vitamin A 22 %
Vitamin C 32 %
Calcium 11 %
Iron 44 %
Thiamin 40 %
Niacin 32 %
Vitamin B6 34 %
Magnesium 59 %
Folate 66 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.