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Roasted + Stuffed Delicata Squash
1 Delicata squash, halved and seeds removed
olive oil
1/4 cup sweet onion, finely diced
1 large shallot, finely diced
1 t Aleppo Pepper (Could sub 1/2 t red pepper flakes)
1/2 red bell pepper, finely diced
2 cups red kale, de-stemmed, rinsed and torn into small pieces
1/4 cup chunky almond meal (pulse a handful of raw almonds in your food processor until they are half the texture of flour and half very small chunks)
1 T nutritional yeast
2 T tomato paste
1 cup cooked adzuki beans with about 2 T of their cooking water (can sub veggie stock for the cooking water)
1 t orange zest
1/2 t fennel seeds
1/2 t mustard seeds
5- 6 cherry tomatoes, halved
Preheat the oven to 400. Lightly brush the squash with olive oil and roast for 15 minutes. Remove from the oven and let cool. When you can handle the squash, scoop a little of the flesh out of each half to make larger boats for the filling. Reserve the scooped out squash.
While the squash is roasting, heat some olive oil in a large skillet. Add the onion and shallots and cook slowly so that they caramelize a bit. I don't mean brown the onions, I mean cook them low and slow so that they get nice and sweet (about 10 minutes). Add the Aleppo pepper and red pepper and cook for another couple of minutes until soft. Add the kale and allow it to gently wilt. Stir in the almond meal, nutritional yeast, and tomato paste. Remove from the heat and stir in the cooked adzuki beans, the cooking water and the orange zest.
In a small, covered frying pan heat 1 T olive oil and add the fennel seeds and mustard seeds. Remove from the heat when you hear the seeds start to pop. Stir the oil and the whole spices into the filling with the scooped out squash. Taste for salt (I didn't need any).
Mound the filling evenly into the squash halves. Decorate the tops with the halved tomatoes, face down. Place the squash back into the oven for 15 minutes. When the squash is done cooking, allow it to settle for a couple of minutes before serving as it will be very hot.
1 Delicata squash, halved and seeds removed
olive oil
1/4 cup sweet onion, finely diced
1 large shallot, finely diced
1 t Aleppo Pepper (Could sub 1/2 t red pepper flakes)
1/2 red bell pepper, finely diced
2 cups red kale, de-stemmed, rinsed and torn into small pieces
1/4 cup chunky almond meal (pulse a handful of raw almonds in your food processor until they are half the texture of flour and half very small chunks)
1 T nutritional yeast
2 T tomato paste
1 cup cooked adzuki beans with about 2 T of their cooking water (can sub veggie stock for the cooking water)
1 t orange zest
1/2 t fennel seeds
1/2 t mustard seeds
5- 6 cherry tomatoes, halved
Preheat the oven to 400. Lightly brush the squash with olive oil and roast for 15 minutes. Remove from the oven and let cool. When you can handle the squash, scoop a little of the flesh out of each half to make larger boats for the filling. Reserve the scooped out squash.
While the squash is roasting, heat some olive oil in a large skillet. Add the onion and shallots and cook slowly so that they caramelize a bit. I don't mean brown the onions, I mean cook them low and slow so that they get nice and sweet (about 10 minutes). Add the Aleppo pepper and red pepper and cook for another couple of minutes until soft. Add the kale and allow it to gently wilt. Stir in the almond meal, nutritional yeast, and tomato paste. Remove from the heat and stir in the cooked adzuki beans, the cooking water and the orange zest.
In a small, covered frying pan heat 1 T olive oil and add the fennel seeds and mustard seeds. Remove from the heat when you hear the seeds start to pop. Stir the oil and the whole spices into the filling with the scooped out squash. Taste for salt (I didn't need any).
Mound the filling evenly into the squash halves. Decorate the tops with the halved tomatoes, face down. Place the squash back into the oven for 15 minutes. When the squash is done cooking, allow it to settle for a couple of minutes before serving as it will be very hot.
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