If a half squash is too intense, feel free to slice it up into smaller parts.

Quinoa Stuffed Kabocha Squash


So, this dish seems a little weird and crazy, but it’s delicious and simpler to make than it sounds. The bowl is the squash and you can scoop as much or as little as you like onto your plate with the quinoa.

makes 4

for the quinoa stuffed kabocha

1 kabocha squash, sliced in half horizontally and de-seeded

1 cup quinoa, rinsed

1 ¾ cup chicken or vegetable stock

1 cup packed winter greens

½ or small jar of artichoke hearts

1 small onion, chopped

2 garlic cloves, minced

olive oil

sea salt + pepper

for the anchoïade

1 shallot, finely chopped

½ garlic clove

3-4 anchovy fillets

2 tablespoons olive oil

2 tablespoons white wine vinegar

1. Pre-heat oven to 400°F. Drizzle a baking sheet with olive oil. Place kabocha halves flesh side down onto the baking sheets and roast for about 25 minutes until fork tender and slightly brown at the edges.

2. Add a healthy drizzle of olive oil to a large saucepan or dutch oven over medium high heat. Add onions and garlic and let cook for a minute until soft and translucent. Add the greens and the artichokes and mix to combine, cooking for another minute until they begin to wilt. Add the stock, the quinoa, and a hearty pinch of salt and bring to a boil. Lower the heat to a simmer. Cover and cook for about 15 minutes until all of the liquid is absorbed (but the quinoa is still wet) and the germs have begun to spiral. Turn off the heat, place a dry paper towel between the pot and the lid, and let sit for at least 5 minutes. Fluff with a fork and season with salt and pepper before serving.

3. Meanwhile, make the anchoïade. Place the shallot, garlic and anchovies in a large mortar and pestle. Grind together until they form a paste. Transfer to a mixing bowl and add vinegar. While whisking, add the olive oil slowly to combine.

4. To serve, scoop quinoa pilaf into the kabocha halves and drizzle over the anchoïade to your liking.

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