Friday, October 10, 2008

Stuff Stuffed Delicata Squash

What We Had For Dinner Last Night

Well, this one was a bit of an adventure, but one that turned out well, I think...

First off, I was going to use our acorn squash we got from our CSA, and so I looked up a few recipes, but then I couldn't cut the squash open!!! Can you believe it?!? Oh, man, I felt like such a dork (my husband will smile slightly in a vindicated way because he's always saying how we need to have our knives sharpened). But anyway, then I remembered the delicata squash we had and decided to use those instead.

And then I decided that my just-having-worked-out husband might need just a leeeetle bit more substance in his stuffing (no offense meant, apples), so I thought and thought what else I could add and here's what I came up with!

I haven't really stuffed many squash, but it was really easy and a great way to make a meal!

Stuff Stuffed Delicata Squash

3 small delicata squash*
1/2 C adzuki beans
1/4 C TVP
1/4 C golden raisins
1/2 apple, sliced thin and chopped
1 T almond butter
3 T maple syrup
2 T oil
1 t cinnamon
1/2 t salt

Boil 1/2 C water, pour in the TVP and let sit while you prep the rest of the ingredients.
Preheat your oven to 400 degrees and oil a baking sheet.
Slice your delicata lengthwise and scrape out the seeds.
Place delicata cut side down onto the sheet and bake 20m.
Meanwhile, in a small bowl, whisk together the almond butter, maple syrup, oil, cinnamon and salt. Gently stir in adzuki beans, raisins and apples. Pour in TVP, do not drain, and mix well.
When squash are ready, flip them up, and place 1-2 T of stuffing in each. Return to oven and bake until bubbling and tender (approx 15m).

*did you know you can eat the skin? Coooool.

And I have to say, you can't really see it in the picture above, but we got some kickin' spinach yesterday from our CSA! I never thought I'd see the day when I'd be so excited about spinach, but here we are. Soooo goood! I must have an iron deficiency or something...

Sorry no pics of the CSA veg, I just sort of lost steam on that somehow. But we still have a few weeks left! Yesterday we got some beets I can't wait to use! And of course a whole mess of other stuff as well...

No reading lately, have to run to the library today, I'm OUT OF BOOKS, not to mention, getting new books for E. 'cause we going up to Port Wing for Apple Picking Weekend!! So we need books to look at in the van.

Last night I made pitas, like at 9pm, ending at 11pm. And hummus, and I prepped my red lentil curry. I think we should have enough food. We will be staying at this cute little house up there you can rent, we loved it last year, and this year it's so nice to have again because our friend M. is bringing up her 6 week old baby!!! Saturday night will be our big supper together up there, plus we will go to the local cafe for awesome pancakes, go and see the Big Lake and pick wild apples! Not to mention climbing the big maple and maybe visiting a few pottery/jewelry shops. I can't wait.

For veganmofo I got nothin'- see this post for some awesome motivation!


Traci said...

Aww.. thanks for the link! Talk about motivation... I'm not going to get very much work done if I start going through all your recipes! yum!

Jeni Treehugger said...

I've never eaten the skin on a Squash which is insane really 'cos I eat Courgette (zucchini) skins all the time and they are the same family afterall!!
That meal looks totally YUM!

Kelly said...

Yum. I agree that often just cutting the squash open is the hardest part of preparing them. The delicata squash looks quite delicious though. It's also always nice for me to see bloggers from Minnesota as that is where I grew up.

Mallika said...

Great idea! I might try a savoury spicy filling to balance the sweetness of the squash.

elizabeth said...

traci - thanks! I just loved what you had to say in that post!

jeni- thanks- I'm glad you thought it looked good as it came (mostly) out of my own brain... anyway, my husband thinks I'm crazy to eat the skins but I love doing stuff like that! I tell myself I'm getting more vitamins.

hey Kelly- nice to share the mn love! love your blog!

mallika- hey I 'missed' you! yes indeedy, that's what happens when you suddenly have to switch your acorn (not sweet) to delicata (sweetish). you're right, though, a savoury stuffing would be soooo good! wonder how the (sweetish) adzuki would fit in?...