Quinoa Stuffed Delicata Squash
with Garlicky Kale & Golden Raisins
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- 2 delicata squash
- 4 oz curly kale
- ¾ yellow onion
- 1 lemon
- 3 garlic cloves
- ½ cup white quinoa
- ¼ cup sliced almonds
- 2 tsp French mustard and herb blend
- ¼ cup golden raisins
- 3 tbsp olive oil*
- Salt and pepper
- *Not included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
Add cooked quinoa, lemon juice, lemon zest, and a pinch of salt and pepper to the skillet and stir to combine the quinoa mixture.
Divide the quinoa mixture evenly between squash halves. Serve with gravy and cranberry sauce. Enjoy!