Squash-stuffing weather! Roasted Delicata with Quinoa, Apple, Kale and Feta

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Welcome, fall! Not only have your cooler temps banished the stuffy air conditioning air and left me yearning to skip through a field of crunchy leaves and pumpkins, but I simply cannot WAIT to dig into all of the amazing produce you have to offer – my favorite being squash.

Delicata squash is awesome because A) it's uber easy to slice open and prepare and B) the skin is very tender and tasty when cooked, so you can eat the whole thing! This dish is truly a tasty way to enjoy your fall produce – a great mix of sweet and tangy, tender and crunchy. It's filling enough to be a standalone vegetarian course but would also be a great side to serve at Thanksgiving.

What you'll need:

Olive oil for coating squash
2 delicata squash, halved and seeds/strings scooped out
1/2 cup quinoa
1 cup water
1 apple, chopped
1 large kale leaf, tough ribs removed and finely chopped
1 slice red onion, soaked in water for 10 minutes then very finely chopped
1/4 cup dried cranberries
2 oz feta cheese, diced
1/4 cup walnuts, toasted

For vinaigrette:

1 tbsp olive oil
1 tbsp red wine vinegar
2 tsp honey
salt and pepper to taste

1. Preheat oven to 350. Rub the squash on both sides with olive oil and season the insides with salt and pepper. Place cut-side-down on a baking sheet and roast for about 45 minutes or until tender.

2. While the squash is roasting, cook your quinoa. Heat saucepan over medium-high heat and add dry quinoa. Toast, stirring frequently, for about 5 minutes and then add 1 cup water. Bring to a boil; reduce heat, cover and simmer for about 10-12 minutes.

3. Stir in the cranberries and chopped kale and let sit, covered, about 5 minutes. This will allow the cranberries to soften and the kale to wilt slightly.

4. Whisk together the vinaigrette ingredients and add to quinoa, along with apple, feta and onion. Stir until evenly combined then spoon the mixture into cooked squash. Top with toasted walnuts. Serves 4.