|2 servings||calories per servings 680||protein serving 14 g||carbs per serving 75 g||total fat per serving 40 g|
This dish exemplifies everything we love about cooking for the fall season: Comforting roasted vegetables; earthy flavors sweetened by caramelization and dried fruit; and sage, a velvety, savory herb. 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.
|Nutrition Facts||/ Per Serving|
|Total Fat||40 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||8 g|
|Monounsaturated Fat||12 g|
|Total Carbohydrates||75 g|
|Dietary Fiber||14 g|
Heat oven to 375̊ F. Prepare your mise en place: Halve squash lengthwise, and use a spoon to scoop out seeds and pulp. Peel red onion, and cut into 1/4-inch dice; measure 1 cup (save any extra for another use). Pick and roughly chop sage leaves.
Rub squash on all sides with a total 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Place on a baking sheet, cut side down, and place in oven. Set a timer for 20 minutes.
While squash cooks, in a medium saucepan with a lid combine quinoa, 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 is tender, about 12 minutes. Remove from heat, stir in butter, cover and set aside.
When the timer for the squash goes off, turn oven down to 350° F. Place walnuts on a baking pan and place in the oven; bake 8 minutes. (Leave squash in oven.)
While squash and walnuts finish baking, in a mixing bowl, combine quinoa mixture, currants, golden raisins and sage.
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 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 a total 1 tablespoon olive oil. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...