Wednesday, January 26, 2011

Delicious Stuffed Delicatas (V)

Cooking skills focus: Roasting, sautéing, balancing flavors

5 delicata squash, cut into quarters & seeds removed
1 T olive oil
Salt & pepper TT

Stems of 1 bu red chard, sliced ¼” thick
½ head garlic, cloves peeled & minced
1 T cooking oil
Salt & pepper TT

3 cans garbanzo beans, drained and rinsed well
¼ can Joya tahini
2 lemons, juiced
1 bu parsley, minced
Salt & pepper TT

2 T sumac

1. Preheat the oven to 375 degrees.
2. Coat the squash in the olive oil and season with salt and pepper, and roast in the oven for 15-20 minutes or until browned and tender.
3. Heat the large sauté pan over high heat, then add the 1 T cooking oil. Add the chard stems and cook for 3-4 minutes, then reduce the heat to medium, add the garlic and cook 4-5 minutes more. Put in a large bowl.
4. Add the rest of the ingredients, combine and season with salt and pepper. Stuff in the squash quarters, top with the sumac and serve.

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