Thank you all for your sweet comments on our anniversary. We are heading to wine country next week to celebrate. Walla Walla Washington look out. We will be hungry and very thirsty!
The last time Taylor and I went wine tasting was on our honeymoon. We drove down to California so I could run the Napa Valley Marathon, followed by 4 days of wine tasting. It was lovely. You can read about that in this post.
Now back to this delicious winter squash recipe.
It feels like it was just yesterday that my farm friends and I were busy harvesting thousands of pounds of winter squash. Pumpkins, butternut, acorn, delicata, you name we harvested it. My physical therapist can attest to that!
Even though it has been many months since we worked tirelessly picking these lovely squash, I still can’t seem to eat enough. These delicata squash boats are one of the best meals to make. They are easy and totally versatile. You can stuff them with just about anything. However, I highly recommend the recipe below. This has been my favorite version so far. And the sauce…..The sauce is out of this world!
Veggie Stuffed Delicata Squash Boats with Wasabi-Tahini Sauce (serves 2)
The wasabi-tahini sauce was inspired by Bakeyourday
For the Sauce:
2 1/2 tbs tahini
3 tbs water
1 tbs tamari sauce
2 tsp wasabi paste (mix equal parts wasabi powder with water)
1 tsp maple syrup
1 tsp toasted sesame oil
1 tsp rice vinegar
1/2 tsp grated fresh ginger
1 clove of garlic, minced
Mix all the sauce ingredients together and set aside.
For the Squash:
2 tbs olive oil, divided
1 medium-sized delicata squash, cut in half lengthwise, seeds/pulp removed leaving 1/4 inch rim
1 cup chickpeas, drained and rinsed
2 cups of mushrooms, diced
1 large yellow onion, diced
1 1/2 cups broccoli florets
3 cloves of garlic, minced
1 cup cooked brown rice
Preheat the oven to 400. Drizzle 1 tbs of olive oil over the squash. Sprinkle with salt and pepper. Place squash cut side down on an oiled baking sheet and roast for about 20 minutes (or until flesh is fork tender)
Meanwhile, cook rice according to package directions.
In a large skillet heat oil over medium heat. Add onion. Cook for about 5 minutes stirring occasionally. Add mushrooms and cook for about 5 more minutes. Add garlic and broccoli. Cook for about 5 more minutes. Add chickpeas. Mix well. Reduce heat to low. When rice is done, mix that in as well. Drizzle about half of the sauce over mixture.
Remove squash from oven. Spoon in a healthy portion of the rice mixture into the squash boats. Drizzle with more sauce. Enjoy hot!