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Stuffed Delicata Squash with Quinoa and Mushrooms
Stuffed Delicata Squash with Quinoa and Mushrooms
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Satisfying roasted delicata squash filled with flavorful mushrooms and quinoa - perfect for a quick and delicious meat-free dinner! Great for busy weeknights.
Ingredients:
  • For the sauce:
  • 1 cup plain yogurt
  • 2 teaspoons grated orange zest
  • 1 tablespoon orange marmalade
  • For the squash:
  • 4 medium delicata squash (about 3 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • For the filling:
  • 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon grated orange zest
  • 1 cup red quinoa
  • 2 cups water
  • 1/4 teaspoon salt
  • Olive oil, to serve
Instructions:
  • Prepare the orange-yogurt sauce by whisking together yogurt, orange rind, and orange marmalade in a bowl; set aside.
  • Prepare the delicata squash: Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Halve the squash lengthwise, scoop out the seeds, then place on the baking sheet. Brush with olive oil, and season evenly with a mixture of salt, pepper, cumin, and coriander.
  • Roast the delicata squash halves in the oven for 30-40 minutes until tender, golden brown at the edges, and easily pierced with a fork. If needed, broil for 1 minute to enhance the browning, being careful not to burn them.
  • In a small saucepan (which will be used later for the quinoa), heat 2 tablespoons of olive oil over medium-high heat. Sauté the mushrooms for about 5 minutes until tender, stirring frequently. Stir in the soy sauce and orange rind, then transfer the shiitakes to a bowl.
  • Toast the quinoa in the pot used for mushrooms without washing or adding oil over medium heat for 3 to 4 minutes until darker. Add water, stand back for splatter, then lower heat. Include 1/4 teaspoon salt, cover, and cook for 15 minutes until liquid absorbed. Uncover if needed, cook 2 to 3 more minutes to evaporate any remaining liquid.
  • Fluff the quinoa with a fork, then mix in the mushrooms, any liquid in the bowl, and a generous tablespoon of fresh parsley. Season to taste with salt and pepper.
  • Fill each delicata half with the flavorful quinoa mixture. Drizzle with 1 tablespoon of olive oil and sprinkle with the remaining parsley. Top it off with a few spoonfuls of the creamy yogurt sauce and serve the extra on the side. Enjoy!

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