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Stuffed Delicata with Chimichurri Black Beans

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This stuffed delicata squash is an easy and flavorful gluten-free and vegan recipe. The chimichurri recipe makes for than you will need but save it to use as a condiment for tacos, enchiladas, or eggs.

Ingredients

Scale
  • 1 pound delicata squash (about 1)
  • 1 cup water
  • 1 cup cooked black beans (drained and rinsed if using canned)
  • 1/2 cup cooked quinoa
  • Pepitas (for topping)

Chimichurri Sauce

  • 1/4 cup finely minced parsley
  • 1/4 cup finely minced cilantro
  • 1 small shallot (finely minced)
  • 2 cloves garlic (finely minced)
  • 1 tablespoon finely minced fresh oregano
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Preheat oven to 400°F.
  2. Cut delicata squash in half, to create two long boats. Scoop out seeds. Place squash cut side down in a roasting pan. Pour 1 cup of water in pan to steam roast. Bake squash 35 to 45 minutes, until squash is tender when pierced. Remove from oven and let cool.
  3. While squash is baking, combine ingredients for chimichurri sauce in a small bowl. Whisk together until well combined.
  4. In a medium bowl, combine black beans, quinoa, and 1/2 cup of chimichurri sauce. Mix well. Spoon black bean mixture into delicata squash boats. Top each boat with 1 tablespoon of chimichurri sauce and a sprinkle of pepitas for serving.

Notes

Tips & Tricks: Searing the delicata squash helps it caramelize but is totally optional!

Don’t want to mince all those ingredients? You could combine all the chimichurri ingredients in a food processor instead.

Stock up: get the pantry ingredients you will need: black beans, olive oil, apple cider vinegar

Nutrition: get the information.

Nutrition

Find it online: https://naturallyella.com/chimichurri-stuffed-delicata/