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Roasted Delicata Squash Stuffed with Quinoa, Currants & Sage

This dish exemplifies everything we love about fall cooking: Comforting roasted foods; earthy, nutty flavors sweetened with caramelization and bits of dried fruit; and of course sage, the herb of autumn. The meal takes about an hour to come together, but a lot of that is free time while the roasting happens. Don’t be afraid to eat the squash’s skin; delicata gets its name from its delicate, edible skin, which takes on a nutty flavor when roasted.

Prep Time: 15 Min Cook Time: 55 Min Vegetarian No Added Gluten

About the Dish

  • Delicata Squash

    Delicata Squash

  • Quinoa


  • Red Onion

    Red Onion

  • Butter


  • Red Currants

    Red Currants

  • Sage


  • Walnuts



Heat oven to 375̊ F. Prepare your mise en place: Cut squash in half lengthwise, and use a spoon to scoop out seeds and pulp. Peel red onion, and cut into 1/4-inch dice. Pick and roughly chop sage leaves.
Rub both halves of the squash with a total 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Place on a baking sheet cut side down. Set timer for 20 minutes.
While squash cooks, in a medium saucepan with a lid combine quinoa, red onion, 1 cup water and 1/4 teaspoon kosher salt. Place over high heat. When water comes to a boil, reduce heat to low, cover pot and cook until liquid is absorbed and quinoa unfurls its white endosperm “tails,” about 12 minutes. Remove from heat, stir in butter, cover and set aside about 5 minutes.
Place the currants in a bowl and cover with about 1 cup warm water. Let soak at least 10 minutes.
When the timer for the squash goes off, turn oven down to 350̊ F. Place walnuts on a baking pan and place in the oven; set timer for 8 minutes. (Leave squash in oven.)
Drain currants. In a mixing bowl, combine currants, quinoa and sage.
When the timer goes off again, remove walnuts and squash from oven. Add the walnuts to the bowl with quinoa and mix again. Season to taste with kosher salt and pepper. Turn the squash over, and spoon the quinoa mixture into the cavities of the squash halves. Place the squash back in the oven, and cook until stuffing is warmed through and squash is easily pierced with a fork, about 10 minutes more.
Remove squash from oven. Place each half on a plate, and drizzle with remaining 1 tablespoon olive oil. Enjoy!