here is one of those recipes born out of creative piecing-together of what was on hand at the moment on a monday night. i was running late one my way home from work, so over the phone i instructed tim on the preparation of the squash and the cooking of the quinoa, so that when i got home, there was only assembly yet to be done. it was delicious enough to photograph and share, and i’m pretty sure that our boiler room leadership team, who was over for a family business meeting last night, was a little envious as they watched us eat it.
- 1 medium Delicata squash, cut in half length-wise with a channel scooped down the middle
- 1 Tbsp butter
- 1 cup of quinoa
- 2 cups of vegetable broth
- 2 cranberry-cognac chicken sausages (by Amylu), chopped into small pieces
- 1 Tbsp maple syrup
- 2 Tbsp sliced almonds
- 2 Tbsp craisins
Put the quinoa and broth in a small saucepan and cook according to package instructions (10-15 minutes), until most of the liquid is absorbed.
Meanwhile, spread ½ Tbsp butter in each squash half. Preheat oven to 450 degrees. Put the squash halves, cut side upward, in a small baking dish with about 1/3 cup of water in the bottom.
Mix together the sausage pieces and quinoa. Spread the quinoa-sausage mixture into the channels of the squash. Drizzle with the maple syrup and sprinkle with the almond and craisins.
Cover the baking dish with tin foil and bake, covered, for 30-40 minutes, or until squash flesh is fork tender.