Quinoa Stuffed Butternut Squash with Cranberries and Kale & Chicken Fricasée

Quinoa Stuffed Butternut Squash with Cranberries & Kale

Ingredients

  • 2 medium butternut squash about 2 1/2 pounds each

  • 2 tsp olive oil divided

  • ¾ cup quinoa

  • 1 ½ cups vegetable broth or chicken broth

  • 1 bunch chopped kale stems removed (~6 lightly packed cups)

  • 5 cloves garlic minced

  • 1 tsp dried oregano

  • ½ tsp kosher salt plus additional for roasting squash

  • ½ tsp black pepper  plus additional for roasting squash

  • 1 can chickpeas (15 ounces), rinsed and drained

  • Zest of 1 orange plus 2 tbs fresh orange juice

  • ⅓ cup reduced sugar dried cranberries

  • Grated Parmesan or crumbled feta

  • Instructions

Instructions

  1. Place a rack in the center of your oven and preheat the  oven to 425 F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 tsp olive oil and sprinkle lightly with salt and pepper. Bake 50-58 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.

  2. While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.

  3. In a large skillet, heat the remaining 1 tsp olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Cook 30 additional seconds, until is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.

  4. Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don’t mind a super duper stuffed squash, mix it in with the rest of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 15 additional minutes. Sprinkle with cheese and serve warm.

*In flyer September 1 - 7 2024
Recipe and photo credit: Well Plated

Chicken Fricasée

Ingredients

Chicken

  • 4 chicken drumstick 

  • 4 chicken thighs, skin-on and bone-in

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 4 tbs

Stew Ingredients

  • 10oz white mushrooms , halved if small, or cut in 4 to 6 if large

  • 2 medium brown onions, sliced

  • 4 garlic cloves, finely minced

  • 1 bay leaf, fresh (sub dried)

  • 3 thyme sprigs (or 1/2 tsp dried thyme)

  • 3 tbs flour, plain 

  • 1/2 cup white wine 

  • 3 cups chicken stock 

  • 1/4 tsp salt 

  • 1/4 tsp black pepper

  • 2 tbsp parsley, chopped

  • 2/3 cup thickened/heavy cream

  • Instructions

Instructions

  1. Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.

  2. Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 6 to 8 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.

  3. Brown chicken: Then brown the chicken, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.

  4. Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden – they won’t go deep golden brown.

  5. Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.

  6. Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan (“fond”) into the sauce.

  7. Return chicken back to sauce with the skin side up.

  8. Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it’s bubbling constantly but not rapidly – medium-low on my stove. Cover with lid and simmer 12 minutes.

  9. Uncover 20 minutes: Remove lid and let it simmer for a further 25 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.

  10. Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce and add more salt if desired.

  11. Serve! Return chicken to the sauce & remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, macaroni.

*In flyer September 1 - 7, 2024
Recipe and photo credit: Recipe Tin Eats

Annah Kassen