Recipes

Stuffed Squash with Broccoli Rabe & Quinoa

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Stuffed Squash with Broccoli Rabe & Quinoa

Packed squash with broccoli rabe and quinoa is a joyful and flavourful vegan and gluten-free main dish or side meal. Easy to prepare!

This post is sponsored by Andy Kid Broccoli Rabe.

stuffed squash with broccoli rabe and quinoa

Our vacation tree is up! And we squeezed in all of the outside designing last Saturday (it was a pleasant 10 degrees). I lastly found out my best, homemade vegan hot chocolate technique the other night, which you might or might not see here quickly. There’s likewise a box of clementines and 2 substantial pomegranates on the cooking area counter. However most notably, I discovered my impressive stash of warm wooly socks.

I believe I’m prepared for the seasonal great times to start. I do not like the idea of definitely needing to get a shopping list of things prepared for the vacations, however I simulate to get my comfortable equipment lined up all good. Have any of you depended on anything unique to get yourselves in the festive/cozy state of mind? Clearly I’m relying on food and first off is this packed squash with broccoli rabe and quinoa.

I understand that packed squash dishes have to do with as abundant as the day is long this time of year, however I’ll advise you to provide this one a 2nd glimpse if you’re preparing vegetarian/vegan-friendly consumes for visitors or yourself a long time quickly. When I prepare squash, I choose it to be peeled, diced and roasted. The browned and crisped edges naturally boost the velvety squash. When you’re roasting an entire wedge for packing, there’s not as much crispy edge to go around with every bite. That implies there’s a great deal of sweet and velvety mouthfuls that may require included contrasting flavour and texture to prevent appearing flat.

Broccoli rabe is naturally bitter and rather “green” tasting, so when you blend that with the sweet-tart punch of minimized balsamic vinegar and additional crispy Marcona almonds, you have actually obtained an outstanding foil for velvety squash. Prepared quinoa fills the entire mix out, in addition to some standard stuffing aromatics like celery, garlic, and fresh sage. More broccoli rabe goodness in this pasta and this pizza.

I like making a vegetarian/vegan primary in this design since, at a huge meal, it can do double task as a grain/vegetable side for everybody at the table. I cut the squash into smaller sized wedges, instead of specific meal-sized halves, so that it can be part of the entire meal.

More winter deals with for cuddling up coming quickly! Huge hugs:-RRB-

stuffed squash with broccoli rabe and quinoa

stuffed squash with broccoli rabe and quinoa

Packed Squash with Broccoli Rabe & Quinoa

Packed squash with broccoli rabe and quinoa is a joyful and flavourful vegan and gluten-free main dish or side meal. Easy to prepare!

PREPARATION TIME 45 minutes COOK TIME 1 hr 10 minutes OVERALL TIME 1 hr 55 minutes

Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4 as a primary

Author: Laura Wright

Components

  • 2 small-medium acorn squashes
  • 1 1/2 tablespoons olive oil, divided
  • salt and pepper, to taste
  • 1 tablespoon minced fresh rosemary, from approximately 1 sprig
  • 1/2 cup quinoa, rinsed
  • 1 cup veggie stock
  • 1 medium shallot, peeled and diced
  • 1 celery stalk, diced
  • 1 carrot, peeled and diced
  • 1 tablespoon minced fresh sage, from approximately 1 sprig
  • 1 clove of garlic, peeled and minced
  • 1/2 lot broccoli rabe, hard ends of stems trimmed
  • 3 tablespoons dried currants
  • 2 tablespoons balsamic glaze
  • 3 tablespoons marcona almonds, sliced

Directions

  • Preheat the oven to 400 ° F and line a big baking sheet with parchment paper.
  • Cut the acorn squashes in half lengthwise. Dig the seeds and stringy bits with a spoon. Then, cut each of the seeded squash halves in half again. You need to have 8 uniformly sized wedges when you’re finished with both squashes.
  • Location the squash wedges dealing with up on the parchment-lined baking tray. Brush the squash flesh with about half of the olive oil. Season all of the squash with salt and pepper. Spray the minced rosemary over top. Move the tray into the oven and roast the squash for 35-40 minutes, or up until the squash hurts.
  • While the squash is roasting, integrate the rinsed quinoa, veggie stock, and a pinch of salt in a medium pan. Location the pan over medium heat and give a boil. Lower the heat to a simmer and cook for about 15 minutes, or up until all of the stock is soaked up and the quinoa has actually expanded. Reserve.
  • In a big pot with a well-fitting cover, heat the staying olive oil over medium heat. Include the diced shallots to the pot and stir. Prepare up until shallots are clear, about 2 minutes. Include the diced celery and carrot and stir. Prepare up until all of the veggies are somewhat soft, about 3 minutes. Include the minced sage and garlic to the pot and stir. Slice the broccoli rabe into bite-sized pieces and include it to the pot.
  • Stir the veggies to coat and season with salt and pepper. Include a 1/4 cup of water to the pot and location the cover on top. Let the broccoli rabe steam in the pot for about 3-4 minutes. Then, eliminate the cover and stir in the prepared quinoa and dried currants. Eliminate the pot from the heat.
  • Location roasted squash wedges on a serving plate and thoroughly spoon the broccoli rabe and quinoa stuffing into the natural cavities of the squash. Drizzle all of the packed squash pieces with the balsamic glaze and garnish with the sliced marcona almonds. Serve instantly.

Notes

  • You can make your own balsamic glaze by lowering balsamic vinegar in a pan, however I discover it simpler (and generally financially helpful) to purchase a pre-made, premium glaze.
  • If you have actually dried rosemary on hand, you might replace it for the fresh by lowering the total up to 2 teaspoons.
  • I utilized the elegant, truffled marcona almonds from Trader Joe’s for the garnish here and it was incredible.

Program Conceal 25 remarks.

  • thefolia

    Viva le broccoli rabe … we like it in our nest! Where did you get those glass storage containers … I definitely like them. My kitchen would look a lot more welcoming if I had these as my storage containers. Delighted feasting! Reply

    • Laura

      Hey there, the containers are a mix of discovers from House Sense/Home Product and Food 52’s online store. Food 52 still has them! Link here. Excellent to keep in mind though: I was at an Ikea shop the other day and they had ones on display screen that looked rather comparable most likely at an extremely sensible rate, too!
      L Reply

  • carolyn

    I am going to make these charms stat! We grew acorn and butternut for the very first time this summer season and have rather the abundance to get us throigh the winter season:-RRB-
    Curious regarding what the broccoli rabe is on top of on your (stunning) counters? Likewise what cutting board is that? My spouse simply purchased me a lovely boos obstruct, however i needed to return it since it is 2 ″ thick and makes my counter expensive to easily slice. (Im 5′ 2) it is method previous time to update to wood.
    Thank you !!!!! Reply

    • Laura

      Thanks Carolyn!
      Do you suggest the 2nd picture down in the 2nd set of pictures? The broccoli rabe is sitting on top of a linen-covered cutting board that’s set down over my sink in that a person:-RRB- That tends to be the very best area for pictures so I attempt to rig it up as finest I can. My cutting board in these pictures is a fundamental bamboo one from House Sense/Home Product and it’s just an inch or two thick. I had the very same issue with a thick slicing block! It was constraining up my shoulder since I’m on the brief side also;-RRB-
      L Reply

  • Abby @ The Frosted Vegan

    Your cooking area is simply dreamy sweetheart, that backsplash and those racks are so great! I burned myself out on squash early in the season, however this appears like an excellent venture back into the sqaush caring rotation:-RRB- Reply

    • Laura

      My impulse is to over-do it with the squash in October, so I feel you on that. Differed accompaniments = so crucial. xoxo Reply

  • danielle is rooting the sun

    oh laura! this squash is whatever tasty and joyful in a lovely roasty plan. just recently the stability of packed squash as a primary was questioned in my world (however I disagreed I believe omnivores and vegetarians/vegans might see in a different way on this matter). your tastes here are both romantic (those marcona almonds and balsamic!) and cool (oh that hot rabe) producing one hot supper date. ♥ incredibly stired for vacation celebrations, and i’m lining up my woolen socks, too. (: Reply

    • Laura

      It holds true that broccoli rabe is hella hot;-RRB- I seem like I have actually had actually some undecided packed squash suppers prior to, so I completely comprehend the argument. The smaller sized wedge is quite crucial, I discover. A much better things to squash ratio:-RRB- xoxo Reply

  • Allyson

    I like the appearance of this. The roasted squash with broccoli rabe and marcona almonds- genius. It sounds so comfortable and soothing. Reply

  • Christine

    Your beautiful cooking area motivates rack envy whenever! We selected our tree this previous weekend too. I like how suddenly, whatever feels so joyful! In the spirit of it, we’re having hot apple cider generally every night haha. I remain in the middle of preparing our Christmas supper menu and I believe something like this would be a crowd-pleaser so great! And those elegant almonds … I require to head over the river quickly to get those and other TJ favourites:-RRB- Reply

    • Laura

      I clean the racks for the pictures, so I actually, reeeaaallly value this remark:-RRB- The celebration does begin in one huge rush! It’s been hard for us to overcome to the United States recently (likewise the dollar has actually been craaaazy!), however when we do go, I purchase TJ’s out of those almonds whenever;-RRB-
      L Reply

  • shira

    I love broccoli rabe and simply prepared with it last night! This appears like the best comfortable winter season meal with all my preferred things. Love your photos as constantly Laura! Reply

  • Keara McGraw

    Laura, I wish to dive into these pictures they’re so spectacular! I have actually got a few of your current intense meal dishes conserved up as benefits for making it through a hectic hectic (and last!) fall term. Comparable to your last post, these hectic days have actually been a littleee heavy on the pizza dose. For some factor broccoli rabe appears to be a little harder to come by at the supermarket in Chicago however I’ll be watching out! My preferred thing to get festive/cozy this time of year is make as several hot cocoa variations as I can. Pumped to see what you have in shop! Reply

  • Jessie Snyder|Faring Well

    Yay for entering into the vacation spirit! And for 2 weeks in a row of publishing, I feel so ruined! This is insane stunning, and completely talking to whatever I am yearning this time of year (in between the cookies and hot chocolate, naturally). So stunning and loaded with color and taste. Enjoy your wooly socks and decors buddy!

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