Baked broccoli is one of my favorite dinner sides. I like it best roasted to crispy perfection with a little garlic, salt and pepper. Try tossing chopped broccoli florets with olive oil, salt and seasonings of choice. Bake on a cookie sheet at 450 °F for about 20 minutes, until edges are crispy and the stems are tender. For extra flavor, drizzle with lemon juice or top with parmesan cheese. Broccoli is also great in salad, stir-fry, soup, or raw with your favorite veggie dip.
Because of its boat-like shape, celery works great with a filling as a fun and healthy snack. You can get creative when it comes to what you to pair it with. Peanut butter is a common ingredient, but you can stuff your celery with things like cream cheese with chopped nuts and raisins, garlicky chicken spread, or a nut butter with seeds and honey. When making a celery themed salad, you can either go sweet (with thinly sliced apples, pecans, raisins, yogurt or sour cream, honey and a pinch of cinnamon) or savory (adding it to your everyday green salad or making a chicken salad with it).
There are many ways to cook and use this squash: they make a great side to almost any dish or can be added to pasta, soups, salad, sautéed, or stuffed. To bake, cut in half lengthwise, remove seed and cut halves crosswise into ½ inch wedges (or skip this step and leave in halves). Toss/slather in melted butter or coconut oil and about ½ tsp of salt. Spread out on a cookie sheet and roast in the oven at 425 °F for about 25-30 minutes, tossing once or twice, until browned.
Savory Quinoa Stuffed Delicata Squash
Easy to make and deliciously sweet and savory! Serves 3-4.
2 Delicata squash
1/2 C uncooked quinoa
1 C vegetable broth
1 Tbsp plus 1 tsp olive oil
6 oz. sliced button mushrooms (OR use broccoli florets or even chopped celery if your box doesn’t contain mushrooms)
1/2 C chopped onion
1 clove minced garlic
1/8 tsp rosemary
1/4 tsp thyme
Pinch black pepper
1. Preheat the oven to 400 ºF. Meanwhile, cut the Delicata in half and remove the seeds. The seeds can be discarded, but they can also be reserved for roasting, much like pumpkin seeds. Lightly brush olive oil over the insides and outsides of the squash bottoms and tops and season with salt and pepper to taste. Bake for 25-30 minutes. The squash are done when the inner flesh is tender.
2. Once squash are in the oven, make the quinoa. First rinse the quinoa well and then combine in a sauce pan with vegetable broth. Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed, 15 to 20 minutes.
3. Meanwhile, sauté the mushrooms (or broccoli florets) and onion in 1 teaspoon of olive oil for about 5 minutes, or until tender. Add the garlic, rosemary, and thyme to the pan and cook 1 more minute. Season with the salt and pepper. By now the quinoa should be done cooking. Measure 1 cup of cooked quinoa into the skillet with the mushrooms and onion. Stir to evenly combine.
4. Remove the cooked squash from the oven and spoon the quinoa pilaf evenly into each half. Consider garnishing with a little parsley for added color. Serve immediately.
Recipe adapted from: simpleseasonal.com