6 hours ago
Tuesday, November 15, 2016
Honey, I shrunk the squash.
Have you met these cute little things called "Honeynut Squash"?
They are a fairly new variety of hybrid squash from California, and I bumped into them at Trader Joe's last week.
I knew they had to come home with me.
They are adorable, like mini butternut squash, with a very similar flavor.
They are perfect for individual portions and to stuff with whatever you like at Thanksgiving.
Here, I stuffed mine with a delicious quinoa combination.
You can make them the day before and just heat in the oven for a few minutes before serving.
Slice the little honeynut squash in half and remove the seeds and middle. Sprinkle with kosher salt & a drizzle of olive oil.
Lay face (skin side) down on a paper lined baking sheet.
Roast in a 400F oven for 12-14 minutes.
Turn the squash over w/ tongs and stuff with the quinoa mixture.
For the quinoa:
2 cups of cooked quinoa (or less, depending on how many squash you are stuffing)
1/3 cup of golden raisins
1/3 cup of chopped Marcona almonds
bunch of scallions, chopped
handful of chopped parsley
crumbled feta cheese
juice of half a lemon
2 tbsp honey
1 tbsp olive oil
sea salt & black pepper
Mix the quinoa ingredients together.....you will have leftovers, so just eat it for lunch, it's so good!
You can prepare the stuffed squash up till this point.
Just before serving, put back in a 350F oven for 5 minutes to heat the quinoa and melt the cheese.