AJ: “It’s my turn to cook and I can’t decide what to make.”
Elspeth: “Get yerself aff for a hike. After ye have soaked up the pine scented air a bit, ye’ll know the exact right thing to make.”
AJ's Stuffed Delicata Squash
2 delicata squash
2 cups of any veggies that inspire you, chopped. Some of my favorites:
Dark leafy greens
Brussels sprouts (fresher the better)
Tahini Sauce (see below)
3 T dry chopped roasted hazelnuts
4 T olive oil
Fresh parsley for garnish
Preheat the oven to 400°F.
Chop the squash into one-inch rounds. Scrape the seeds out with a spoon. Arrange them in a single layer on a baking sheet or cast iron pan. Brush the squash on both sides with 2 T oil and salt and pepper it.
Roast for 25 – 30 minutes, flipping partway through, until soft and caramelized.
Meanwhile, sauté the diced veggies in the remaining amount of oil over medium heat, adding greens at the very end. Remove from heat and set aside.
Stuff the filling into the center of the squash rounds.
Drizzle with the tahini sauce, sprinkle with the hazelnuts and fresh chopped parsley or green onions to garnish.
1/3 cup (3 oz) of tahini
1 medium sized lemon, juiced
1/2 tsp garlic powder or a small clove of garlic, crushed
Water to thin
Mix the ingredients up in a small container with a fork. Whisk until pourable but not watery.
Leftovers are great reheated the next day.
Recipe inspiration by Katie Gates, katiesbrightkitchen.com