dOk folks. Tried something new tonight and it got a thumbs up from the hubbs. In an effort to use up the rest of what veggies we had from our CSA box, I created a stuffed squash. Yummy and summery :)
2 patty pan or green acorn squash
1 cup raw pearl quinoa
2 cups chicken broth
couple handfuls of cherry tomatoes
4 ears of corn shucked
1/4 onion diced
4 cloves garlic
small peppers (variety of colors)
1/2 cup sugar
1/2 cup rice vinegar
fresh herbs (I used parsley, sage and oregano)
course sea salt
Chop up 4-6 small bell peppers of various colors if you can find them. I used reds and greens. Take out ribs and seeds, salt heavily (1 tbls) and set aside in a bowl for about 20 min. The salt will draw out the water from the peppers. Combine 1/2 cup vinegar and 1/2 cup sugar in a pot and bring to a boil. You can use any vinegar really, but I used rice vinegar. After you've drawn the moisture out of the peppers, drain, then add to boiling vinegar and sugar. Bring down to a simmer.
Apparently this is called a gastrique. New to me! :) Let peppers simmer until the vinegar and sugar form a sticky glaze to create the relish. This takes the longest, so start this first. Will probably take about 45 minutes to reduce down to the consistency you want.
Now, heat oven to 400 degrees. Cut top off and scoop out seeds of squash. Drizzle in EVOO, course sea salt and black pepper. Roast squash in oven cut side up for about 30 minutes or until tender. Alongside squash, roast cherry tomatoes for same time or until they look slightly tender and blackened in parts.
Cut corn off the ear with a knife. Use the back of your knife to "milk the cob" or get the rest of the sugars and juices from the corn. Saute corn in pan with 2 tbls butter, onion, salt and pepper. When quinoa is done, combine in pan with corn. Add in tomatoes when done roasting in the oven. You're done!