We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Baked Sweet Dumpling Squash
with Millet & Caponata
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
- Est. Cals/serving
-
Caponata is a sweet and sour vegetable salad that usually contains eggplant and bell peppers. The term first appeared in the early 1700s in Sicily, where the dish may have been born on fishermen’s boats. The acidity of the vinegar would help preserve the vegetables, allowing them to be stored on boats for longer periods of time.
Get Cooking
fresh
ingredients
Title
-
2 Sweet Dumpling Squash
-
½ cup Millet
-
1 Small Zucchini
-
1 Small Eggplant
-
1 Red Bell Pepper
-
3 cloves Garlic
-
1 bunch Parsley
-
2 Tbsps Red Wine Vinegar
-
2 Tbsps Raw Sugar
-
¼ cup Goat Cheese, Crumbled
tried-and-true
kitchen tools
step-by-step
instructions
1
Roast the squash:
Preheat oven to 425°F. Heat a medium pot of salted water to boiling on high. Cut off the tops of the dumpling squash, then use a spoon to scoop out the seeds. Place the squash and their tops on a baking sheet, cut-side up. Drizzle the insides with a little olive oil and season them with salt and pepper. Turn the squash cut-side down and roast in the oven 30 to 35 minutes, or until browned on the outside.
2
Prepare the ingredients:
While the squash roast, wash and dry the fresh produce. Peel and thinly slice the garlic. Roughly chop the parsley leaves. Small dice the red pepper, eggplant, and zucchini.
3
Cook the millet:
Add the millet to the boiling water and cook 18 to 20 minutes, or until cooked through. Drain thoroughly and rinse with cold water. Transfer the drained millet back to the empty pot it cooked in.
4
Make the caponata:
After the millet cooks for about 10 minutes, start the caponata. In a large pan, heat some olive oil on high until hot. Add the eggplant, red pepper, zucchini, and garlic. Season with salt and pepper and cook 3 to 4 minutes, or until softened. Add the sugar, vinegar, and half the parsley. (Reserve some for garnish.) Cook 1 to 2 minutes, or until the sugar is dissolved. Transfer the capontata to the pot with the drained millet and stir to combine. Season with salt and pepper to taste.
5
Stuff the squash:
Carefully fill each squash with as much of the caponata mixture as possible. (Reserve any extra filling for serving.) Sprinkle a little goat cheese over the top of each. (Reserve some cheese for garnish.) Roast 7 to 9 minutes, or until the squash is completely tender when pierced with the tip of a knife.
6
Plate your dish:
Divide any remaining filling between 2 plates. Place a stuffed squash on each plate. Garnish with the remaining parsley and goat cheese. Enjoy!
1
Roast the squash:
Preheat oven to 425°F. Heat a medium pot of salted water to boiling on high. Cut off the tops of the dumpling squash, then use a spoon to scoop out the seeds. Place the squash and their tops on a baking sheet, cut-side up. Drizzle the insides with a little olive oil and season them with salt and pepper. Turn the squash cut-side down and roast in the oven 30 to 35 minutes, or until browned on the outside.
2
Prepare the ingredients:
While the squash roast, wash and dry the fresh produce. Peel and thinly slice the garlic. Roughly chop the parsley leaves. Small dice the red pepper, eggplant, and zucchini.
3
Cook the millet:
Add the millet to the boiling water and cook 18 to 20 minutes, or until cooked through. Drain thoroughly and rinse with cold water. Transfer the drained millet back to the empty pot it cooked in.
4
Make the caponata:
After the millet cooks for about 10 minutes, start the caponata. In a large pan, heat some olive oil on high until hot. Add the eggplant, red pepper, zucchini, and garlic. Season with salt and pepper and cook 3 to 4 minutes, or until softened. Add the sugar, vinegar, and half the parsley. (Reserve some for garnish.) Cook 1 to 2 minutes, or until the sugar is dissolved. Transfer the capontata to the pot with the drained millet and stir to combine. Season with salt and pepper to taste.
5
Stuff the squash:
Carefully fill each squash with as much of the caponata mixture as possible. (Reserve any extra filling for serving.) Sprinkle a little goat cheese over the top of each. (Reserve some cheese for garnish.) Roast 7 to 9 minutes, or until the squash is completely tender when pierced with the tip of a knife.
6
Plate your dish:
Divide any remaining filling between 2 plates. Place a stuffed squash on each plate. Garnish with the remaining parsley and goat cheese. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered