1 delicata squash (sub with any squash or pumpkin)
1/2 cup sun-dried tomatoes
1 tablespoon olive oil
1/4 cup onions, diced
2 garlic cloves, minced
2 tablespoons parsnip, diced (sub with carrot)
2 tablespoons celeriac, diced (sub with celery)
2 cups quinoa
4 cups stock
2 big handfuls arugula
1 cup Parmesan, grated, plus extra for garnish
1/2 teaspoon sea salt
freshly ground black pepper
roasted squash seeds
Preheat oven to 425 degrees.
Halve the squash and scoop out the seeds (save seeds for making roasted squash seeds).
Place the squash flat side down on a baking dish. Add water until it reaches halfway up the squash. Bake until the flesh is fork tender, about 40 minutes. Remove the squash to a cutting board and let cool.
Cut into cubes. (Optional: toss the squash cubes with olive oil, spread evenly on a baking sheet and return to the oven to caramelize for 10 minutes.) Set aside in a bowl.
If using hard, dehydrated sun-dried tomatoes, add them to the squash water to soak and soften. Let sit for 10 minutes. Drain the tomatoes and chop coarsely. Set aside in a bowl with the squash.
Rinse the quinoa in a fine mesh stainer to remove the “saponin,” the soapy, bitter outer coating.
In a medium pot, heat the olive oil over medium-low heat.
Add the onions and saute until translucent (covering with a lid for a few minutes will help the onions “sweat” faster).
Add the garlic, parsnip, and celeriac. Sauté until parsnips begins to brown. Add the quinoa and stir for about 2 minutes, toasting the grains.
Add the stock, and bring to a boil. Reduce to a steady, rolling simmer and cover with a lid. Cook for about 12 minutes, or until all the stock has been absorbed.
Add the squash and sun-dried tomatoes, arugula, parmesan cheese, salt and several turns of freshly ground black pepper to the quinoa. Stir thoroughly.
Garnish with grated parmesan and roasted squash seeds.