A good beginning to a delicata squash recipe. My changes included using olive oil to saute the shallots/garlic, and a little roasted red pepper that I added. In addition, you should definitely cook quinoa (and rice for that matter) in veggie broth... not only does it add nutritional value, but a great deal of flavor!
Terrific recipe! I altered slightly by using leeks instead of shallots and sliced almonds instead of pine nuts. I also added goat cheese on top of the finished product. Just delicious. I would make this again and would definitely serve to guests.
great recipe but no need to bake the squash - cut it seed it and steam it - I use a rice cooker and put the sieve/strainer in on top of the quinoa -- everything done at once -- then saute the rest of the ingredients and add to the quinoa when it is cooked --
This was absolutely delicious! I was a little confused by the photo though because that definitely is zucchini squash, not delicata, which have completely different flavor profiles. I made a few changes which made this awesome: I halved the delicata, seeded, and sprayed with some I Can't Believe It's Not Butter spray. I then put them into a preheated 425 degree oven with no water for 30-45 minutes until they were soft and had a dark roasted color (the cooking time will depend on the size of your squash). In the meantime I sauteed half a red onion (I didn't have any shallots) and garlic in some canola oil which is actually healthier than olive. Then added 1/3 cup chopped walnuts (no pine nuts on hand) and chopped leaves of one celery heart, the tender yellow ones. When that was all soft and fragrant I added the quinoa and sauteed until it glistened, and then added 2 cups of vegetable broth and some freshly ground black pepper. The broth, celery, and pepper took care of the bland flavor others mentioned. When the quinoa was done I stuffed it into the squash cavities, sprinkled with grated parmesan, and returned to the oven until the cheese was golden brown. It was truly DELISH!!
Enjoyed this dish. I used acorn squash as that's all that was available at the supermarket. I also left out the garlic as I'm not a big garlic fan and I thought the shallots would be enough. Tasty dish and very nutritious.
I made this almost exactly as described except I doubled the amount and cooked 2 squash...and it was great! I will definitely try it again. The quinoa is a perfect compliment to the squash and I got rave reviews from the 4 people that ate it with me. As a side note...I think it is funny how others have rated this recipe after they changed it and then give it a poor rating...lol
i cooked the grains in water & broth for flavor and added some chopped veggies to it for more of a pilaf style stuffing
like rice quinoa has a very neutral flavor and the ingredients used in this recipe did not do it justice. It was okay but definately not worth all of the fat or calories you will eat from the butter and pine nuts. I will not make this recipe again.
This is a very good way to make squash a complete dish. I used 2 squash because there's lots of filling. My squash took longer to bake. I used 2 little red onions because that's what I got from my CSA farm. I cooked the quinoa in broth and added 1/2 package of Boca breakfast links. They were a great addition and gave the dish more flavor. My husband and I both really enjoyed it and I'd make it again.
