Stuffed Delicata Squash with Quinoa, Carrots & Pickled Raisins

Stuffed Delicata Squash with Quinoa, Carrots & Pickled Raisins

A savory filling with a pop of brightness.

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 1.5 oz cheese
  • 2 oz cheese
  • oil
  • 2 tsp oil
  • salt
  • black pepper
  • 1 delicata squash
  • 2 clove garlic
  • 6 oz carrot
  • 3 oz shishito pepper
  • 1 onion
  • 1.5 tbsp raisins
  • 2 oz water
  • 3 tsp vinegar
  • 2 tsp date syrup
  • 4 oz quinoa
  • Step 1

    Step 1

    Garnish with the pickled raisins (draining before adding) and feta (crumbling before adding).

  • 0.75 oz cheese
  • Step 2

    Divide half the filling between the roasted squash halves. Serve the remaining filling topped with the stuffed squash.

    Step 3

    Remove from the oven. Carefully flip the squash to be cut side up.

    Step 4

    Arrange cut side down. Place in oven.

    Step 5

    Place an oven rack in the center of the oven, then set temperature to 450°F.

    Step 6

    Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat.

  • oil
  • salt
  • black pepper
  • Step 7

    Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds.

  • 1 delicata squash
  • Step 8

    Transfer to the bowl of cooked quinoa; add the parmesan and feta (crumbling before adding). Stir to combine. Taste, then season with salt and pepper if desired.

  • 0.25 cup cheese
  • 0.75 oz cheese
  • Step 9

    Add the chopped garlic; cook, stirring frequently, 1 to 2 minutes, or until softened.

  • 2 clove garlic
  • Step 10

    Add the sliced carrots and pepper pieces; season with salt and pepper.

  • 6 oz carrot
  • 3 oz shishito pepper
  • salt
  • black pepper
  • Step 11

    Add the diced onion; season with salt and pepper.

  • 1 onion
  • salt
  • black pepper
  • Step 12

    In a medium pan (nonstick, if you have one), heat olive oil on medium-high

  • 2 tsp oil
  • Step 13

    Cook, stirring occasionally, 1 to 2 minutes, or until combined and the raisins are coated. Turn off the heat. Taste, then season with salt and pepper if desired.

    Step 14

    Whisk to combine. Add the raisins; heat to boiling on high.

  • 1.5 tbsp raisins
  • Step 15

    In the same pot, combine the ingredients; season with salt and pepper.

  • 0.25 cup water
  • 1 tbsp vinegar
  • 2 tsp date syrup
  • salt
  • black pepper
  • Step 16

    Drain thoroughly; transfer to a large bowl. Wipe out the pot.

    Step 17

    Add the quinoa to the pot of boiling water and cook, uncovered.

  • 0.5 cup quinoa
  • Step 18

    Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high.

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