Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
15 min. |
20 min. |
35 min. |
4 |
0 |
Veggie Squash Stacks
Delicata squash is light and filling when mixed with this crowd pleaser. You can leave off the cheese if you wish to make this recipe vegan.
Ingredients:
1 large delicata, cut into 2 inch tall rings, spoon out flesh and cut into cubes |
1 tomato diced |
3 cloves of garlic minced |
1/2 cup of vegetable broth |
4 tbsp. of parsley, chopped |
2 green onions chopped |
Optional: 4 tbsp. of Parmesan cheese |
1 tbsp. of olive oil to sauté |
1 tbsp. of olive oil gently rubbed on delicata rings |
1tsp. of salt |
Ground black pepper |
1 lemon |
Instructions:
1 | Preheat oven to 425 degrees. Place rings on a roasting pan or cookie sheet. Rub oil on rings. Season lightly. Once heated, place in oven for 20 mins. Remove and allow to cool. |
2 | Add oil to a medium sized pan and heat on medium high. |
3 | Add cubed squash flesh with garlic, tomatoes, and green onions. Do not let garlic and onions burn. Sauté until squash cubes begin to appear opaque and soften. Add a little more salt and pepper. Add broth and turn heat down to low simmer, top with a lid. 10 mins. |
4 | Place two rings per serving plate. Add 2-4 tbsp. of veggie mixture inside each ring. squeeze fresh lemon juice over each stack. Sprinkle cheese and parsley on top. Eat while hot. |