- 2 delicata squash
- 2 tbsp. butter, separated
- 1 tsp. brown sugar
- 3/4 cup quinoa
- 1 1/2 cup water
- 1 medium onion
- 1 clove garlic
- 1/4 cup dried cranberries
- 1/2 tsp. thyme
- 1/4 tsp. cumin
- 1/4 tsp. sumac
- 1/4 cup mushrooms
- 1/4 cup chopped pecans
1. Preheat oven to 350°.
2. Cut the squash in half and remove the seeds. Melt 1 TBSP butter and coat the inner parts of the delicata evenly. Sprinkle with brown sugar and season with salt and pepper, to taste.
3. Bake squash in a pan for 30 minutes, or until the squash is cooked through.
4. Meanwhile, bring water to a boil in a medium sized pot and add the quinoa. Cook for 15 minutes.
5. While the quinoa is cooking, chop the onion, garlic, cranberries and mushrooms. Heat a large pan on medium heat and add 1 TBSP butter, onion and garlic. Cook for several minutes until they begin to soften and add cranberries, mushrooms, thyme, cumin and sumac. Cook for about 10 minutes and fold in cooked quinoa.
Cook for several more minutes before adding in chopped pecans.
6. Evenly disperse quinoa mixture into squash.
Serve and enjoy!
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Kelsey is the creative mind behind A Little Rosemary and Time. Located in Brooklyn, NY, she is a self-proclaimed “foodie,” workout addict and loves learning as much about food and nutrition as she can. She is currently working towards becoming a registered dietician and is passionate about being able to help others towards better health both mentally and physically.