Stuffed Delicata Boats w/ Tahini

I love this fall pairing of sweet squash, savory herbs, crunchy hazelnuts or pecans, and lemony tahini. These stuffed delicata boats are one of my very favorite fall meals, and a beautiful way to elevate your typical roasted veggies with tahini.

Andreea Fegan tested and photographed this recipe for me when we were working on our Seasonal Eating Cookbook together. You can find more of Andreea’s gorgeous photos and recipes on her instagram and blog.

Sidenote: Did you know that you can eat the peel on delicata squash? When roasted it becomes soft and yummy.

Delicata Boats w/ Tahini

Veggies | Protein | Fat
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 2
Recipe From: Katie’s Conscious Kitchen

Ingredients*

Veggies

  • 1 delicata squash halved lengthwise, seeds scooped out with a spoon
  • 1/2 red onion 3 oz, diced
  • 1 cup additional fall veggies brussels sprouts, bell peppers, mushrooms, kale, spinach, etc.
  • 2 cloves of garlic minced

Protein

  • 1 cup cooked quinoa 6 oz

Tahini Sauce

Fat

  • 2 Tbsp hazelnuts or pecans 1 oz
  • Light spray of cooking oil

Seasonings

  • Chopped parsley or cilantro to garnish
  • Dried cranberries or pomegranate seeds to garnish (optional)
  • curry powder salt, and pepper to taste

Instructions

  • Preheat oven to 400°F. Lightly oil the cut side of the squash and season with salt, pepper, and a sprinkle of curry powder.
  • Place the delicata boats (halves) cut side down on a parchment lined baking sheet or cast iron pan. Roast for 25-30 minutes, until softened and browned.
  • Meanwhile, sauté the onion and veggies in a bit of oil over medium heat, adding the greens at the very end. Toss with the cooked quinoa and season with a pinch of cumin, salt, and pepper.
  • Stir the tahini ingredients together in a cup with a fork, adding water to thin.
  • Fill the delicata boats with the quinoa veggie mixture, drizzle with sauce, and garnish with nuts and herbs.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

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6 Comments

  1. Dana

    Oh my my my Katie! You strike again! I made this for dinner tonight and it was so fantastic that I can’t wait to eat the leftovers for lunch tomorrow. WOW!!! Amazing!!!!

  2. Daphne Eck

    I picked up some delicata and hazelnuts and this is gonna be dinner tonight! Thank you!

  3. Pingback: Oven Roasted Roots – Katie's Bright Kitchen

  4. This is an amazing recipe, thank you! Everyone loved it. And it’s deceptively simple to make for something so good.

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