Stuffed Delicata Squash With Sage Pesto, Quinoa, and Cranberries

Stuffed Delicata Squash With Sage Pesto, Quinoa, and Cranberries

stuffed delicata squash3 I think our days of playing "Survivor" in our own house are behind us. Our wood stove is high functioning again and the weather forecast is promising warmer temperatures for the next ten days. We no longer have to climb into bed and sleep in our warmest farming clothes. We celebrated all of this wonderful change with an amazing meal and a bottle of our favorite wine by Charles Smith out of Walla Walla Washington. Honestly, if I could eat one meal over and over again for the rest of the winter this would be it. Sweet delicata squash pairs wonderfully with zesty sage pesto, sour cranberries, and hearty chickpeas with quinoa. Pass me a fork and I will happily dig into this meal all season long.  stuffed delicata squash This dish tastes best when enjoyed with good wine and a little Mariah Carey Holiday music playing in the background (no judgment please!)  Enjoy.

Stuffed Delicata Squash with Sage Pesto, Quinoa and Cranberries

Prep Time: 15 mins.
Cook Time: 30-40 mins
Serves: 2

Ingredients

  • 1 large delicata squash, sliced in half lengthwise and seeded. (No need to peel this squash since the skin is edible!)
  • 1/2 cup uncooked quinoa
  • 1 cup cooked chickpeas (if canned, drained and rinsed)
  • 1/2 cup dried cranberries
  • 1/4 cup walnuts, diced
  • 1/4 cup parmesan cheese (optional)
  • Olive oil
For the pesto:
  • 3/4 cup fresh sage leaves, finely chopped
  • 1/3 cup fresh parsley leaves, finely chopped
  • 4 cloves of garlic, minced
  • 1/4 cup toasted walnuts
  • 1/4 cup grated parmesan cheese
  • 1/4-1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Preheat oven to 400 degreese.
  2. Lightly drizzle olive oil over each squash half. Sprinkle with salt and pepper. Place face down on a prepared baking sheet and roast in the oven for 25-35 minutes. (Or until fork tender) Check squash after 20 minutes.
  3. Place 1/2 cup quinoa with 1 cup of water. Bring to a boil. Reduce heat and cover. Cook until quinoa is tender and easily fluffed with a fork.
  4. While squash cooks prepare your pesto. Combine all ingredients into a food processor or high speed blender. Whirl away until smooth. Add more oil if mixture is too dry.
  5. Once quinoa is cooked combine with toasted walnuts, cranberries, chickpeas and pesto. Stir until well combined.
  6. Scoop a healthy portion of the quinoa mixture into each squash half. Sprinkle with a little parmesan cheese and place back into the oven until cheese has melted. About 3 minutes.
  7. Serve warm!

Notes

Use this recipe as a guide. Adjust measurements and ingredients as necessary.

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