Adapted from fromaliceskitchen.blogspot.com
2 sweet dumpling squash
1/4 cup shelled pistachio nuts or toasted pecans, chopped
1/2–3/4 cup sweet peppers, diced
1/3 cup onion or shallots
2 cloves garlic, minced
1 small stalk of celery, diced (optional)
1 tablespoon olive oil
Kosher salt and freshly ground pepper, to taste
1/4 cup chopped dried dates, currants, or cranberries
1 cup greens, chopped (spinach or arugula work nicely)
1 cup quinoa or brown rice, cooked
- Preheat the oven to 375°F.
- Cut squash in half lengthwise and scoop out seeds (note: seeds can be roasted like pumpkin seeds). Season insides with salt and pepper.
- Place cut-side down in a lightly oiled baking dish, and bake until just tender (about 30 minutes or so). To test for doneness, press gently on the skin with a pot holder—when ready, it will give slightly because the inner flesh will be softened.
- While the squash cooks, heat up the oil in a large pan and sauté the peppers, onion, and celery (if using), until translucent. Season with salt and pepper.
- Add the garlic, greens, and dates, currants, or cranberries. Cook just until the greens begin to wilt. Add the cooked rice and the toasted pecans.
- Place the mixture into the squash halves, and bake uncovered for another 20 or so minutes.
Serves 4. Prep time, 15 minutes; cook time, approximately 1 hour.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com