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Quinoa Stuffed Delicata Squash with Garlicky Kale & Golden Raisins
4 or 4 Serving Dinner

Quinoa Stuffed Delicata Squash

with Garlicky Kale & Golden Raisins

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
4 4
PREP & COOK TIME
30 min
CALORIES
280
FAT
5g
CARBOHYDRATES
54g
PROTEIN
8g

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INGREDIENTS

  1. 2 delicata squash
  2. 4 oz curly kale
  3. ¾ yellow onion
  4. 1 lemon
  5. 3 garlic cloves
  6. ½ cup white quinoa
  7. ¼ cup sliced almonds
  8. 2 tsp French mustard and herb blend
  9. ¼ cup golden raisins
  10. 3 tbsp olive oil*
  11. Salt and pepper
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: tree nut (almond)
Tools: Large nonstick skillet, Medium saucepan, Baking sheet
SERVINGS
4 4
PREP & COOK TIME
30 min
CALORIES
280
FAT
5g
CARBOHYDRATES
54g
PROTEIN
8g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Trim and halve the delicata squash, and remove the seeds. Destem and chop the kale. Peel and dice the onion. Zest, halve, and juice the lemon. Peel and slice the garlic. TIPS: Don’t forget to wash all produce under running water. The remaining ¼ onion from the Pantry Kit will be used for the Classic Gravy.

2
Roast the delicata

Line a baking sheet with foil. Add halved delicata squash, 1 tbsp olive oil, and a pinch of salt and pepper to the baking sheet, and toss. Place squash halves cut side up and roast until golden brown and tender, 15 to 18 minutes.

3
Cook the quinoa

Add quinoa, 1 cup water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

4
Make the stuffing

Add 2 tbsp olive oil to a large nonstick skillet over medium-high heat. Add diced onion, sliced garlic, and a pinch of salt and pepper. Cook until onions are soft and translucent, 6 to 8 minutes. Add almonds and French mustard and herb blend and cook until almonds begin to toast, 3 to 4 minutes. Add chopped kale and golden raisins and cook until kale is wilted and tender, 6 to 8 minutes.

5
Finish the stuffing

Add cooked quinoa, lemon juice, lemon zest, and a pinch of salt and pepper to the skillet and stir to combine the quinoa mixture.

6
Serve

Divide the quinoa mixture evenly between squash halves. Serve with gravy and cranberry sauce. Enjoy!

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