Quinoa and Veggie Stuffed Delicata with Cashew Sauce
Ingredients
- Delicata squash
- Oil of choice
- Carrots
- Zucchini
- Avocado oil
- Garlic
- Cumin
- Pumpkin seeds
- Quinoa
- Kombu (optional)
- Butternut squash (1/2 cup)
- Raw cashews (1/4 cup, pre-soaked)
- Tahini (2 tbsp)
- Olive oil (1 tbsp)
- Sea salt
Preparation
Preheat oven to 400 degrees. Slice delicata squash in half lengthwise, scoop out seeds, drizzle with oil of choice, lay cut side down on a lined baking sheet, and bake for 30-40 minutes or until tender.
For the filling: Grill or sauté vegetables of choice (such as carrots and zucchini) in avocado oil with garlic, cumin, and pumpkin seeds for about 10 minutes or until tender. Meanwhile, cook quinoa or grains of choice, optionally with kombu to aid digestion.
For the sauce: Steam, boil, or microwave 1/2 cup butternut squash until soft. Combine with 1/4 cup pre-soaked raw cashews, 1 garlic clove, 2 tablespoons tahini, 1 tablespoon olive oil, and sea salt, then blend until creamy.
Tips
Delicata squash skin is edible and contains good amounts of calcium and iron.
Roast, chop, and freeze delicata squash for use in smoothies.
Cooking grains with kombu can reduce starchiness and improve digestion by providing necessary enzymes.
