Stuffed Delicata Squash with Quinoa, Broccoli & Pickled Raisins

Stuffed Delicata Squash

with Quinoa, Broccoli & Pickled Raisins

50 MIN
2 Servings
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From the Test Kitchen

In the cooler months, there’s no shortage of beautiful hard squash, whose heartiness welcomes countless culinary applications. Here, we’re roasting and stuffing delicata squash (a particularly sweet, tender variety) with a nutty, savory filling of red quinoa, sautéed broccoli and tangy goat cheese. Plump golden raisins pickled with a bit of vinegar and sugar add welcome pops of brightness throughout.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut off and discard the ends of the squash; using a peeler, peel the raised ridges of the squash, leaving the remaining skin intact. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Peel and mince the garlic. Peel and small dice the onion. Roughly chop the broccoli.

Roast the squash:
2 Roast the squash:

Place the squash on a sheet pan. Drizzle with 1 tablespoon of olive oil olive oil and season with salt and pepper; turn to thoroughly coat. Arrange cut sides down and roast, flipping halfway through, 24 to 26 minutes, or until tender when pierced with a fork. Remove from the oven.

Cook the quinoa:
3 Cook the quinoa:

While the squash roasts, thoroughly rinse the quinoa under cold water. Add the rinsed quinoa to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly and transfer to a large bowl; set aside in a warm place. Wipe out the pot.

Pickle the raisins:
4 Pickle the raisins:

While the squash continues to roast, in the same pot, combine the raisins, vinegar, sugar and ¼ cup water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 4 to 6 minutes, or until the raisins have softened and the liquid has reduced in volume by about half. Remove from heat.

Cook the broccoli:
5 Cook the broccoli:

While the raisins pickle, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the broccoli; cook, stirring occasionally, 7 to 9 minutes, or until softened. Turn off the heat. Season with salt and pepper. Transfer to the bowl of cooked quinoa.

Finish the quinoa & plate your dish:
6 Finish the quinoa & plate your dish:

Add half the cheese and half the pickled raisins and pickling liquid to the bowl of cooked quinoa and broccoli. Stir to combine and season with salt and pepper to taste. Divide half the finished quinoa and the roasted squash between 2 dishes. Fill the squash halves with the remaining finished quinoa. Garnish with the remaining cheese and remaining pickled raisins and pickling liquid; drizzle with 2 teaspoons of olive oil. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut off and discard the ends of the squash; using a peeler, peel the raised ridges of the squash, leaving the remaining skin intact. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Peel and mince the garlic. Peel and small dice the onion. Roughly chop the broccoli.

2 Roast the squash:

Place the squash on a sheet pan. Drizzle with 1 tablespoon of olive oil olive oil and season with salt and pepper; turn to thoroughly coat. Arrange cut sides down and roast, flipping halfway through, 24 to 26 minutes, or until tender when pierced with a fork. Remove from the oven.

Roast the squash:
3 Cook the quinoa:

While the squash roasts, thoroughly rinse the quinoa under cold water. Add the rinsed quinoa to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly and transfer to a large bowl; set aside in a warm place. Wipe out the pot.

4 Pickle the raisins:

While the squash continues to roast, in the same pot, combine the raisins, vinegar, sugar and ¼ cup water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 4 to 6 minutes, or until the raisins have softened and the liquid has reduced in volume by about half. Remove from heat.

Pickle the raisins:
Cook the broccoli:
5 Cook the broccoli:

While the raisins pickle, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the broccoli; cook, stirring occasionally, 7 to 9 minutes, or until softened. Turn off the heat. Season with salt and pepper. Transfer to the bowl of cooked quinoa.

6 Finish the quinoa & plate your dish:

Add half the cheese and half the pickled raisins and pickling liquid to the bowl of cooked quinoa and broccoli. Stir to combine and season with salt and pepper to taste. Divide half the finished quinoa and the roasted squash between 2 dishes. Fill the squash halves with the remaining finished quinoa. Garnish with the remaining cheese and remaining pickled raisins and pickling liquid; drizzle with 2 teaspoons of olive oil. Enjoy!

Finish the quinoa & plate your dish:
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