All content copyright Katrina Hall 2008 through 2017

Wednesday, September 30, 2015

roasted delicata squash with quinoa and cranberries

Our last farm share was a bonanza, with three delicata squashes, one of our favorite squashes lately.  One night I simply washed two of them, sliced them into 1 1/2 inch rounds (seeds and all), brushed them with melted butter, and roasted for 45 minutes.  Leaving the seeds intact lends a slightly richer flavor, but it was tedious to scrape away all the seeds after serving, especially for the children present.  They had no problem eating the soft peel, with a certain delight, though.

For lunch today I settled on a whole squash, split and deseeded, roasted again for 45 minutes, and filled with a quinoa and dried cranberry filling, then drizzled with a light citrus sauce, topped with fresh sage leaves. Really, really lovely  and light, and a pleasure to still see green plants here in Minneapolis, which has not yet had a frost.


Delicata squash with quinoa and dried cranberries





Preheat oven to 375F.

one medium Delicata squash, split lengthwise and deseeded
1 tablespoon melted unsalted butter 

Arrange the squash halves on a baking sheet, drizzle with butter, then roast for 45 minutes.

While the squash is roasting, make the quinoa:

Place in a heavy bottomed sauce pan:

1/2 cup white quinoa
1 1/2 cups water or chicken stock
2 pinches kosher salt
1 pinch dried thyme leaves
a few grindings of black pepper

1 cup dried cranberries (stirred in after cooking)

Bring the quinoa to a simmer and cook for about 45 minutes, stirring every now and then.  I kept the pot covered for a half an hour, then uncovered it.  If there is still a lot of liquid, simmer until it is absorbed.  Remove pot from heat and add the cranberries.

Orange juice and olive oil dressing:

4 tablespoons olive oil
4 tablespoons fresh orange juice

Slice off the ends of the squash (only if you want to, and I did), cut each squash in half, and place on 4 plates.  Drizzle with orange dressing , top with whole or slivered sage leaves, and serve. 

Wasn't that easy?






3 comments:

La Table De Nana said...

Is that sage I see?:) lovely delicata Katrina

katrina said...

Yes! isn't it lovely, Nana?

Linda said...

I have had deep fried Sage....delicious!
Your squash looks so good....bravo!
Cheers!
Linda :o)