This is a dead-easy recipe that’s gluten free, kosher, kosher for passover, and wonderful year-round.
Squash Stuffed with Quinoa, Pears and Cranberries
from the archives
1 red onion
2 firm pears, any kind will do
1 stalk celery
¼ cup pecans
1 bunch fresh thyme
1 small container apple juice (total ½ cup)
1 small container vegetable broth (total 2 cups: can substitute water)
4 delicata squash, depending on size, or 2 butternut squash
1 box quinoa of any variety
1/2 cup dried cranberries
Bring the broth to a simmer in a saucepan over medium heat. Stir in the quinoa and cook according to the directions on the package. (We cooked ours over medium heat for ten or so minutes, then turned off the heat and let it steam the rest of the way.)
Once the heat has been turned off, add the diced pears and cover the pot, allowing them to par-cook with the quinoa.
Meanwhile, sauté onion and celery in a couple Tbsp of olive oil over medium heat, until soft and translucent. Add thyme, and continue to sauté. (Here’s the truth: we let the onion and celery go on a bit too long, and it got a bit charred…and delicious. I highly recommend charring the onion and celery!)
Add the cranberries, onion/celery/thyme, pecans and apple juice to the cooked quinoa, and toss. If needed, add salt and pepper.
Halve squash, and remove seeds. Roast squash face down on a sheet pan covered in parchment paper until a knife can easily pierce the flesh — about 45 minutes for butternut and 15 for delicata. Turn over and allow to cool about 20 minutes.
Fill squash with quinoa mixture; if desired, drizzle with a bit of honey. Serve warm.Email Print