About this recipe:A delicious quinoa dish that works as a vegetarian main or a side. A baked delicata squash is stuffed with a mixture of quinoa, shallots and pine nuts. Feel free to experiment with other winter squashes.
1 large delicata squash, halved lengthways and seeded
50g butter, divided
salt and pepper to taste
170g uncooked quinoa
2 shallots, chopped
1 clove garlic, finely chopped
50g pine nuts
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 180 C / Gas 4.
Arrange the squash halves cut side up in a baking dish. Fill dish with about 5mm water. Place 15g butter on each half and season halves with salt and pepper. Cover dish and bake squash 30 minutes in the preheated oven or until very tender.
Place quinoa in a pot with 475ml water. Bring to the boil. Reduce heat to low, cover and simmer 15 minutes.
Melt the remaining butter in a frying pan over medium heat. Stir in shallots and garlic; cook until tender. Stir in pine nuts and cook until golden. Gently mix into the pot with the cooked quinoa.
Cut the squash halves in half and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.
If delicata squash is unavailable, substitute in sweet potatoes or butternut squash.