Stuffed Delicata Squash
Allergens:
Milk
•Walnuts
•Mustard
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time45 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
serving amount
½ cup
Wild Rice Medley
28 g
Dried Cranberries
(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
56 g
Kale, chopped
200 g
Plant-Based Protein Shreds
2 g
Warming Spice Blend
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
28 g
Walnuts, chopped
(Contains: Walnuts May contain traces of: Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)
2 tbsp
Maple Syrup
1 unit(s)
Shallot
1 tbsp
Red Wine Vinegar
(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
2 unit(s)
Beyond Meat®
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
½ tsp
Sugar*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories930 kcal
Fat51 g
Saturated Fat17 g
Carbohydrate86 g
Sugar27 g
Dietary Fiber7 g
Protein36 g
Cholesterol30 mg
Sodium1240 mg
Trans Fat1 g
Potassium950 mg
Calcium400 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Pot
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
Cooking Steps
1
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - To a medium pot, stir in wild rice medley, half the Warm Spice Blend, 1/8 tsp (1/4 tsp) salt and 1 1/4 cup (2 1/2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
2
- Meanwhile, trim ends of squash, then cut in half lengthwise. Using a spoon, scrape out seeds and discard.
- To a parchment-lined baking sheet, add squash, 1 tbsp oil. Season with salt and pepper, then toss to coat. Lay cut side down.
- Roast in the middle of the oven for 20-24 min, flipping halfway through, until golden and tender.
3
- Meanwhile, peel then finely chop shallot.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium.
When hot, add walnuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate. - Carefully wipe pan clean.
4
- Heat the same large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, protein shreds, shallots, garlic and remaining Warming Spice Blend. Cook 6-8 min, tossing occasionally, until crispy.**
- Transfer to a plate.
- Return pan over medium, add 1 tbsp (2 tbsp) oil, add kale and 1 tbsp (2 tbsp) water. Cook for 3-4 min, stirring often, until wilted. Season with salt and pepper.
5
- To a large bowl, add wild rice, protein shreds, dried cranberries, kale, half the maple syrup, walnuts and half the parmesan. Season with salt and pepper, then mix well to combine.
- Flip squash over exposing the cavity and divide the rice medley betweenn squash. Pressing gently to fill the squash full. Sprinkle with remaining parmesan.
- Return to the middle of the oven. Cook for 5-6 mins, until parmesan is melted.
6
- In a small bowl, add remaing maple syrup, dijon, red wine vinegar and 2 tbsp (4 tbsp) oil. Season with salt and pepper, then whisk to combine.
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