The other evening I was feeling too lazy to cook but even lazier when it came to going out. We had seemingly no food on hand and I was starting to feel like the end of the world was approaching - this is how dramatic I get when I'm hungry.

I started rummaging through cabinets and giving my fridge a once over. This delicata squash had been sitting on my counter for weeks (that's the beauty of winter squash) and I forgot it wasn't just for decoration. I had an onion and some mushrooms. This is when I started brainstorming a meal. I knew I wanted to include a grain in order to make our dinner extra hearty and filling - I always have a jar full of quinoa around so I decided to use that. Quinoa always seems to make the cut when ohmigod, we have nothing to eat in this house! So here's how it all came together.

Delicata Squash Stuffed with Mushrooms and Onions
1 Delicata Squash
1 Onion
2 Handfuls of Sliced Mushrooms
1/3 c Quinoa
Olive Oil
Truffle Oil (optional)
Herbs de Provence
Fresh Sage
Salt
Pepper

Preheat your oven to 450F. Slice the ends off your squash and cut vertically down the middle. Scoop out the seeds and guts. Rub the inside of the squash with olive oil and generously season with herbs de provence, salt and pepper. Place cut side up in a casserole dish filled with about 1/2" of water (this keeps the bottom of the squash from roasting to the pan.) Roast for 45 minutes or until tender. Remove from oven to cool as you prep your stuffing.

Rinse your quinoa and cook in a small sauce pan that can be covered. You'll want to add 2/3 cup of water to 1/3 cup of quinoa (like most grains you just use 2 parts water for 1 part grain). Bring to a boil, cover and simmer until all the water has evaporated.

Over a medium to low flame, heat a little olive oil in a large pan. Add your sliced mushrooms and chopped onions. Salt and pepper. Allow these to cook down until the mushrooms lose their liquid and the onions are transparent. Add your chopped fresh sage. After about a minute add your quinoa to the mix and stir until everything is blended together. Generously stuff your squash and if you have extra stuffing just let it spill over the top. Drizzle with truffle oil. Note: the great thing about delicata squash is you can eat the skin if you like but I preferred to just scoop the meat out of the shell as I ate it. Also, this recipe would be great with garlic and toasted pine nuts - I just used what I had on hand - but feel free to experiment.

• Labels:
• vegan
• vegetables
• vegetarian
• what we eat


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