As promised, a vegetarian (vegan if you want) version of stuffed squash. This is an entirely different dish than the kale and sausage version I posted a little while ago—a new option, rather than a substitute. Nutty, textured, and delightfully salty due to a good dash of miso.
The base for the filling is quinoa, nuts, and seeds. Mushrooms for depth, cranberries for punch, miso for umami, and a little cheese if you like for creaminess. Other vegetables would be welcome, like chopped up kale or spinach, but not needed. Extra filling would be excellent topped with an egg for another meal.
In the news: as you may know, climate change convention last week. Agriculture did not play a huge role, but there are a few hopes for carbon sequestering in the soil, and climate change-related disasters will have a huge economic impact on agriculture. In that, as with our own Congress, food systems do not yet receive the attention they are warranted. We may get there.
To keep up on those strange farm-related activities in Germany, did you hear about the herd of cattle adopting a wild boar?
In other news, please enjoy this (#starwars):
And now on to an actual recipe (of sorts. We’ve been over the no-recipe recipe deliberation).
Seedy stuffed winter squash Quinoa Delicata squash, or other varieties (delicata cooks quickest) Mushrooms, any variety Nuts and seeds: almonds, pumpkin seeds, sunflower seeds Anything else you feel like (chopped kale, Miso, 1/2 tablespoon or so Butter or oil A handful of cranberries (optional, adds an exciting tang) Secret ingredient: seaweed flakes Melty cheese, to top
Start the quinoa cooking: add twice as much water as quinoa, bring to a boil, then turn down and let it simmer until fluffy.
Roast the squash: wash, cut in half, scoop out the seeds, and cook for 20 or so minutes in a hot (350-400º) oven, until just soft. Remove from oven.
In the meantime, compile everything else: chop up mushrooms and sauté them briefly, pull out whatever nuts and seeds you like and toast them (on a baking sheet in the oven for 5-10 minutes, watching carefully so they don’t burn).
When the quinoa is cooked, take out however much you want to make into filling and put it in a large bowl. Thin the miso with a little water, mix with butter (or oil), and stir into quinoa. Add nuts, seeds, mushrooms, cranberries, and a few seaweed flakes (we have this mix). Taste and add more seasonings, as desired.
With cooked squash cut-side up, fill the cavity with the filling mix, piling it up nice and high. Top with cheese, as desired, and place under the broiler for a few minutes, until cheese is melted and golden.
Makes for good leftovers #desklunch the next day, too (especially paired with a creamy tahini-dressed salad).