Why dirty an extra bowl when you can use the squash itself? That’s what our chefs, Freida and Nate, were thinking when they started experimenting with delicata squash. Golden raisins and tangy feta make an appearance here to add a touch of sweetness and creaminess to the dish.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
White Wine Vinegar
Wash and dry all produce. Preheat oven to 400 degrees. Trim and halve squash lengthwise, then scoop out seeds. Rub with a drizzle of olive oil and a pinch of salt and pepper. Bake cut side down on a baking sheet until very tender, about 20 minutes.
Meanwhile, bring 1 cup water and stock concentrate to a boil in a small pot. Halve, peel, and mince shallot. Thinly slice mushrooms. Add quinoa to boiling water, cover, and simmer until tender, about 15 minutes.
While quinoa cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add shallots and cook until softened, 1-2 minutes. Add mushrooms and toss until soft and golden brown, 3-4 minutes. Season with salt and pepper.
When quinoa is done, stir into pan with mushrooms. Add golden raisins, 1 tsp white wine vinegar, and a drizzle of olive oil. Season with salt and pepper. Taste and add more vinegar, if desired.
When squash is done, stuff with quinoa (there will be some left over). Sprinkle with feta, and bake until cheese softens, about 2 minutes.
Roughly chop cilantro. Plate remaining quinoa, top with stuffed squashes and cilantro, and enjoy!