|2 servings||calories per servings 598||protein serving 15 g||carbs per serving 78 g||total fat per serving 27 g|
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 nice, nutty flavor when roasted.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||7 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||78 g|
|Dietary Fiber||10 g|
Please read entire recipe before beginning.
Prepare your mise en place: Wash squash, cut 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 place on a baking sheet cut side down. Bake 20 minutes.
In a medium saucepan with a lid, combine quinoa, red onion, 1 1/2 cups water and 1/2 teaspoon kosher salt. Place over high heat and bring to a boil, then turn down to low, cover, and cook about 12 minutes, or until liquid is absorbed and quinoa unfurls its white endosperm “tails.” Remove from heat, stir in butter, cover and set aside about 5 minutes.
Place the currents 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.
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 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 set the timer for 12 minutes more.
Remove squash from oven. Place each half on a plate, and drizzle the remaining 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...