Thank you all for your sweet comments on our anniversary. We are heading to wine country next week to celebrate. Walla Walla Washington look out. We will be hungry and very thirsty!
The last time Taylor and I went wine tasting was on our honeymoon. We drove down to California so I could run the Napa Valley Marathon, followed by 4 days of wine tasting. It was lovely. You can read about that in this post.
Needless to say we are really looking forward to wine tasting in the Pacific Northwest. Walla Walla has some outstanding wines and we are excited to kick back and enjoy many tastings.
Now back to this delicious winter squash recipe.
It feels like it was just yesterday that my farm friends and I were busy harvesting thousands of pounds of winter squash. Pumpkins, butternut, acorn, delicata, you name we harvested it. My physical therapist can attest to that!
Even though it has been many months since we worked tirelessly picking these lovely squash, I still can’t seem to eat enough. 
These delicata squash boats are one of the best meals to make. They are easy and totally versatile. You can stuff them with just about anything. However, I highly recommend the recipe below. This has been my favorite version so far. And the sauce…..The sauce is out of this world!
Veggie Stuffed Delicata Squash Boats with Wasabi-Tahini Sauce (serves 2)
The wasabi-tahini sauce was inspired by Bakeyourday
For the Sauce:
2 1/2 tbs tahini
3 tbs water
1 tbs tamari sauce
2 tsp wasabi paste (mix equal parts wasabi powder with water)
1 tsp maple syrup
1 tsp toasted sesame oil
1 tsp rice vinegar
1/2 tsp grated fresh ginger
1 clove of garlic, minced
Mix all the sauce ingredients together and set aside.
For the Squash:
2 tbs olive oil, divided
1 medium-sized delicata squash, cut in half lengthwise, seeds/pulp removed leaving 1/4 inch rim
1 cup chickpeas, drained and rinsed
2 cups of mushrooms, diced
1 large yellow onion, diced
1 1/2 cups broccoli florets
3 cloves of garlic, minced
1 cup cooked brown rice
Preheat the oven to 400. Drizzle 1 tbs of olive oil over the squash. Sprinkle with salt and pepper. Place squash cut side down on an oiled baking sheet and roast for about 20 minutes (or until flesh is fork tender)
Meanwhile, cook rice according to package directions.
In a large skillet heat oil over medium heat. Add onion. Cook for about 5 minutes stirring occasionally. Add mushrooms and cook for about 5 more minutes. Add garlic and broccoli. Cook for about 5 more minutes. Add chickpeas. Mix well. Reduce heat to low. When rice is done, mix that in as well. Drizzle about half of the sauce over mixture.
Remove squash from oven. Spoon in a healthy portion of the rice mixture into the squash boats. Drizzle with more sauce. Enjoy hot!
These squash boats taste best with a glass of your favorite house wine and your go-to pandora station playing in the background. Dig in!
This looks amazing. Do you think I could use quinoa? I really don’t like quinoa, but I’m always looking for ways to trick myself into liking it.
You can totally use quinoa. You wont even notice it between all of the other flavors going on. It will add a nice texture too!
I love Delicata squash! That’s my absolute favorite, especially just sliced and roasted until nice and soft. I’m hoping we get some more in our CSA before winter’s end!
I hope you get more in your winter csa box as well! it’s the best!
First of all, thank you for visiting my blog! I have never had that kind of squash before, I will keep an eye out for it.
It’s really good!
I fell in love with that wasabi-tahini sauce when Cassie posted it but I especially love how you used it here! I know it would be just fabulous with the squash!
I love napa, wine tasting, and being in that part of the state. So pretty up there and I hope you have a blast. I love the pic of you holding the squash 🙂
Thanks!
I love delicata squash and I’m always looking for a new recipe! This looks amazing!
I hope you give it a try!
I don’t think I’ve ever tried delicata squash! I don’t know why .. it’s probably a lot easier to cut through and work with than butternut squash .. will have to try it soon!
It is SO much easier to cut than a butternut!
What a fun trip y’all have planned!! I’m jealous! 🙂
This dish looks awesome– especially the sauce!
The sauce is SO good!
Have fun in Washington! This sounds like an incredible way to spend an aniversary. I can only imagine how many squash you had to pick up and move…my little experience with squash taught me it grows like wildfire, which is awesome until you run out of squash recipes 😉 I only recently tried delicata squash and love it! I also love stuffing things, and your recipe looks amazing so I’m drooling over this post!
I love stuffing things as well. If I don’t know what to do with a veggie I just stuff it! works every time!
What a creative and satisfying dish! Right up my alley. Sounds delicious even for breakfast this morning.
It would make a fine breakfast 🙂
I just discovered delicata squash this year (what took me so long, right?!) and it’s now one of my favorite winter squashes. I’m going to have to make this while they’re still in season!
oh wow! I love love love wasabi but had never thought to combine it with squash. Yum! And your squash boats look FAR prettier than mine! xxx