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.
- 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
- 1 cup cooked quinoa, 6 oz
- 2 Tbsp hazelnuts or pecans, 1 oz
- Light spray of cooking oil
- Chopped parsley or cilantro, to garnish
- Dried cranberries or pomegranate seeds, to garnish (optional)
- curry powder, salt, and pepper to taste
- 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.