My colorful boats—with quinoa, chickpeas and pumpkin seeds—use delicata squash, a winter squash that’s cream-colored with green stripes. In a pinch, acorn squash will do.
—LAUREN KNOELKE MILWAUKEE, WI
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
4 delicata squash (about 12 ounces each)
3 teaspoons olive oil, divided
1/8 teaspoon pepper
1 teaspoon salt, divided
1 1/2 cups vegetable broth
1 cup quinoa, rinsed
1 can (15 ounces) chickpeas, rinsed and drained
1/4 cup dried cranberries
1 green onion, thinly sliced
1 teaspoon minced fresh sage
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
1/2 cup crumbled goat cheese
1/4 cup salted pumpkin seeds or pepitas, toasted
1. Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake 15-20 minutes or until tender.
2. Meanwhile, in a large saucepan, combine the broth and quinoa; bring to a boil. Reduce the heat; simmer, covered, 12-15 minutes or until the liquid is absorbed.
3. Stir in chickpeas, cranberries, green onion, sage, lemon peel, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.