Savory Banana & Tarragon Stuffed Delicata Squash with T'Amchurit Spice Glaze

Ingredients

• 2 medium, halved and seeded delicata squash
• 2, mashed ripe bananas
• 1 cup cooked quinoa
• 1 can (400g), drained and rinsed chickpeas
• 2 tablespoons, finely chopped Tarragon
• 1 teaspoon smoked paprika
• 1/2 teaspoon, ground cardamom
• 2 tablespoons spiced apple cider vinegar
• 2 tablespoons, finely chopped leyas of dates
• 1 small, finely diced (for fresh topping after roasting) cucumber
• for garnish fresh coriander
• to taste salt

Steps

1. 1. Preheat the oven to 200°C (400°F).
2. 2. Place the halved delicata squashes on a baking tray, cut side up, and sprinkle with a pinch of salt. Roast for 25-30 minutes until the flesh is tender.
3. 3. While the squashes are roasting, in a bowl, mix together mashed bananas, cooked quinoa, chickpeas, tarragon, smoked paprika, ground cardamom, apple cider vinegar, and chopped dates.
4. 4. Remove the roasted squash from the oven and fill each half generously with the banana and chickpea mixture.
5. 5. Return the stuffed squashes to the oven for an additional 15-20 minutes, until heated through, slightly caramelized and just golden on top.
6. 6. After baking, remove squashes from the oven and let cool slightly before serving.
7. 7. Garnish with fresh diced cucumber and sprinkle with fresh coriander before serving.

Notes

• This dish creates an unexpected balance of sweet and savory with hearty fillings. Note this combines creative elements from Ethiopian flavour profiles with sweet fruits for unusual yet delightful layers.

Substitutions

• If delicata squash is unavailable, use acorn or pink pumpkin as alternatives.