Twice-Baked Stuffed Squash

Delicata squash (also known as sweet potato squash) is creamy and smooth, and a little starchier tasting than other varieties of squash. It’s truly a cross between a sweet potato and a winter squash, making it one of my all-time favourites… and making it a winner for recipes that spin off of potato skins.

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Twice-Baked Stuffed Squash

 

2 small delicata squash
3 tablespoons (45mL) extra-virgin olive oil, divided
Sea salt and freshly ground pepper
3 to 5 cloves garlic, halved
2 shallots, finely chopped
2 teaspoons nutritional yeast
2 teaspoons fresh thyme
2 teaspoons hemp seeds
Fresh lemon wedges, for serving

Preheat oven to 400 degrees F. Cut each squash in half length-wise and scoop out the seeds. Use 2 tablespoons (30mL) of the oil to brush each half with. Divide the garlic in each of the cavities. Sprinkle with salt and pepper. Bake in until tender, about 40 minutes.

Meanwhile, use the remaining oil to sauté the shallots. Set aside.

When squash is finished baking, remove the garlic and set aside. Use a spoon to carefully remove the innards from the squash, leaving a thin layer inside 2 of the shells (you will only be using two of them). Place the innards in a bowl. Mix with shallots, nutritional yeast and thyme.

Taste for seasonings. Add salt and pepper if desired. If you like it garlicky, finely chop the reserved garlic (or a portion of it) and add it to the mix. Spoon the mixture back into the 2 squash shells that have the thin layer. Discard the other two. Sprinkle with hemp seeds. Return to oven and bake until innards are firm and lightly browned, about 20 minutes. Serve with fresh lemon.

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Sauteed Radicchio with Pears

A skillet of radicchio, red onions, and pears are finished with a simple splash of walnut oil and balsamic vinegar. If you have the time, double the onion and caramelize it first to add a bit more elegance to the dish.

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Sauteed Radicchio with Pears

 

2 tablespoons (15mL) extra virgin olive oil
1/2 large red onion thinly sliced
2 heads radicchio, thinly sliced
2 small ripe bartlett pears
Dark balsamic vinegar, for finishing
Roasted walnut oil, for finishing
Fine sea or Himalayan salt to taste

Heat the oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the radicchio and pears, and continue to cook until the pears are tender and the radicchio is wilted, about 3 minutes more. Splash the mixture with the balsamic vinegar, and cook just for 1 to 2 minutes until it is caramelized and thickened. Arrange the mixture into a serving bowl. Toss with walnut oil and salt. Serve warm.

SunButter Butter Tarts

Butter Tarts. Sounds a little Canadian, don’t you think? My standby classic recipe is found in The Allergy-Free Cook Makes Pies and Dessertsbut when I had the opportunity to make one more holiday favourite using SunButter, I felt that a twist on the original was the way to go!

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If you don’t know, Butter Tarts are traditionally a mixture of butter, brown sugar, and (optionally) raisins or pecans, all baked into a flaky pastry crust. This version does double duty with a little SunButter both in the crust and in the filling. Raisins are added for good measure, but if you’re staunchly against them, just leave ’em out.

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This is my final recipe for 2016 featuring one of my favourite allergy-friendly brands: SunButter. You can check out the others by clicking on the photos below:

SunButter Lentil Stew

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Chocolate-Covered SunButter-Pumpkin Truffles

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Double SunButter Hi-Hat Blondies

Sunbutter Blondie HiHats 2

SunButter Caramel Cookie Strawberry Pie

SunButter Crumble Strawberry Pie 4

And in case you already forgot, these little bowls of magic.

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You can head on over to the SunButter website for the full recipe here: SunButter Butter Tarts, and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly (and oh-so-good) recipes, too.

(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)