When I first started delving into squash-granola pairings, my co-worker informed me of the upcoming delicata squash harvest. Mary Jo expressed her love of this tender squash and its cylindrical possibilities. So I’ve paired up with goods from my beloved Hurd Orchards and Michele’s granola to offer up this savory, sweet, autumn recipe. Total yum!
3 delicata squash, halved lengthwise and deseeded
4 Tbsp salted Amish butter
¼ medium red onion, diced
1-1/2 Cups of Michele’s Granola Apple Quinoa
1 jar of Hurd’s Roasted Apple Chutney
3 oz. crumbled goat cheese
4 slices of crumbled bacon (optional)
Warm the Amish butter in a medium skillet. Saute red onion for about three minutes. Add quinoa, chutney, and bacon, breaking both apart with a metal spatula until crumbly consistency. Add goat cheese and remove from heat. Continue to stir and break apart until goat cheese is creamy.
Fill delicata squash with mixture. Bake covered in foil at 350’ for 40 minutes. Remove foil and cook uncovered for an additional 10 minutes. We served with fresh baked ham. Delicata unveiled!