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?