Recipe by Ali Lopez
2 Delicata Squash (about 1 pound each), halved lengthwise and seeded
4 tablespoons extra-virgin olive oil
1 cup quinoa
1/2 cup golden raisins
2 medium to large leeks, white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half moons
2 medium apples, medium dice
1 large garlic clove, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 cups chopped kale or arugula
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1/2 cup sunflower seeds, roasted
Parmesan cheese, optional topping
Salt and freshly ground pepper
- Preheat the oven to 375°F. Brush the cut sides of the squash with 1 tablespoon of the olive oil and season the cavities with salt and pepper. Place squash cut side down on a baking sheet and roast for about 30 minutes, or until just tender.
- Meanwhile, in a saucepan, bring 2 cups of water to a boil. Add the quinoa, cover and simmer for 10-15 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
- To prepare the stuffing, heat remaining olive oil in a large skillet over medium-high heat. Lower heat to medium, add leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in apples and garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes then add kale, cover pan and cook until kale is mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and add quinoa, sunflower seeds, herbs, maple syrup and vinegar. Season to taste with salt and pepper.
- Fill squash halves with the quinoa stuffing, top with Parmesan, and bake for about 10 minutes. Serve as is or slice into quarters or thirds and serve as a side dish.