If you read my post last week on how to make Roasted Red Pepper Soup, then you know my love for fall cooking. I find it hard not to get excited when the leaves start changing colours and the squash starts to ripen, but before moving to the Okanagan my squash knowledge was limited. I knew there were pumpkins, I knew there was pumpkin pie, but I never could figure out how you got from point A to point B.
Last year around this time Avery was starting to try solids and Mamma Ogi (my favourite local farmer) told me about the Kabocha squash. The flesh is bright orange, a little sweet, and perfect for a babies first taste of solids. The Kabocha was a hit, and after that I really started to cook and experiment with all the different squash.
This stuffed Kabocha has become one of my favourite dishes because its warm, bursting with flavours, and pretty simple. If your looking to jazz up your holiday turkey this year then this is the perfect side dish to add to your Thanksgiving or Christmas dinner.
- Kabocha squash
- Half a yellow onion
- 1 cup cooked quinoa
- Half a pomegranate
- 1/4 cup pecans
Preheat your oven to 400.
1.Cut your squash in half and scoop out the seeds. Drizzle with some olive oil and top with salt and pepper. Bake with the cut part facing up for 45 mins.
2.While your Squash is baking cook 1 cup of quinoa.
3.Dice your onion and cook in a frying pan until transparent.
4.Mix together the seeds of half your pomegranate, your cooked onion, finely chopped dill, pecans, and feta. When your quinoa is cooked and still hot mix it in with the rest of your ingredients.
5.When your kabocha is cooked, fill it with your mix of ingredients and serve hot.