Dinner Tonight: Indian-Stuffed Butternut Squash
WOW–has it ever been a long time since I’ve been here. Not here, as in my mom’s comfy reclining chair, heating pad under my bum, but here, as in my blog. Now, I could give you many excuses as to why I haven’t been here, but truth be told, I just didn’t want to be. It was becoming quite a chore updating this thing several times weekly, and frankly I got bored.
Flash forward to now. Here’s the thing: I’m newly single, and I have a lot more free time on my hands. Well, that’s not entirely true, actually. Truly, I have a lot less free time–I’ve been filling my days up to the max, keeping myself busy and trying my best not to sink into that hole that beckons so lovingly post-breakup. And guess what, so far I’ve succeeded–GO ME!
So, while I’ve been spending tons o’ time with friends and family, working out, enjoying what little sunshine we west-coasters get, and reading (right now I’m reading, err, 50 Shades of Grey; Salt Sugar Fat; Dreadfully Ever After; and On the Road), I’m kind of lacking in the hobby department. So, I think I’m going to try this again. It’s a new chapter for me–cooking for one, that is. So I figure why not put it out there for everyone to see?
Also, I think I’ll work on becoming a freestyle rapper. But first I need an MC name … suggestions?
In the meantime, here’s what I made for dinner tonight. I had a friend over and she said it was good, and I’m pretty sure she wasn’t lying.
Indian-Stuffed Butternut Squash
1 butternut squash, cut in half widthwise and some of the flesh removed to create a “dish”
2 tsp EVOO
Salt and pepper to taste
1/2 cup quinoa, rinsed and cooked according to instructions
1 Tbsp safflower oil
2 tsp mustard seeds
1″ piece ginger, peeled and grated
3 garlic cloves, grated
3/4 cup chopped red onion
1 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/2 cup chopped dried apricots
1 can chickpeas, drained and rinsed
2 green onions, diced
1/4 cup crumbled goat cheese
- Preheat oven at 400 F.
- Place butternut squash halves on a baking sheet and coat flesh with olive oil. Season with salt and pepper and cook until tender, about 40 minutes.
- Meanwhile, cook quinoa and set aside.
- Heat safflower oil in saucepan over medium-high heat. Add mustard seeds, cover, and allow seeds to pop for about a minute, or until popping slows.
- Add ginger and garlic, and cook, stirring often, until ginger and garlic brown but do not burn. Add onion and cook until just soft, about 3 minutes. Add spices and cook for a minute until fragrant. Remove from heat.
- Stir in cooked quinoa, chopped apricots, chickpeas, green onions, and goat cheese.
- Stuff cooked squash halves with quinoa mixture, drizzle with olive oil, and place back in oven for about 10 minutes. You’ll have lots of stuffing leftover, but it tastes great leftover for lunch on its own.