Delicata Squash and Quinoa with drop biscuits

Introduce

Chef :

jason williams

Delicata Squash and Quinoa with drop biscuits

Kind of a rustic seasonal pot pie perfect for a drizzly cool fall day. This is very hearty and easy to make. Tons of flavor and could be completely vegetarian if vegetable broth is substituted for the chicken broth.

Ingredient

delicata squash

small russet potatoes

2 cups

chopped butternut squash

1/2 cup

Quinoa washed and rinsed

1/4 cup

Frozen peas

Drop

biscuits - your favorite recipe

2 tbsp

cornstarch

small sweet onion

Cooking instructions

* Step 1

Preheat oven to 450°

* Step 2

Chop the potatoes and butternut squash into about half inch chunks and the delicata into about 3/4 inch chunks.

* Step 3

Place the chopped potatoes and squashes onto a parchment lined baking sheet. Dust with the sazon, sage, garlic and paprika. Drizzle canola oil over the top about 2 tbsp and mix by hand ensuring the oil and seasonings completely coat. Bake for for 35 minutes.

* Step 4

While baking prepare the drop biscuits per your favorite recipes directions. We used a gluten free recipe.

* Step 5

When there is about 10 minutes left on the oven timer start the quinoa. Put the quinoa, onion and 2/3 can chicken broth in a saucepan with a dash of sazon, granulated garlic and paprika. Bring to a boil then reduce to a simmer and cook for 7 minutes.

* Step 6

Stir together the cornstarch and remaining chicken broth to make a slurry. Add to the quinoa and continue simmering for another 2 minutes then remove from heat.

* Step 7

Check the flavor and consistency of the quinoa mixture. Add a thin layer to the bottom of a greased baking dish. Size and shape of baking dish are up to you and how tightly packed you want the biscuits to be.