Delicata Squash and Quinoa with drop biscuits
Delicata Squash and Quinoa with drop biscuits

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, delicata squash and quinoa with drop biscuits. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Delicata Squash and Quinoa with drop biscuits is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Delicata Squash and Quinoa with drop biscuits is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook delicata squash and quinoa with drop biscuits using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Delicata Squash and Quinoa with drop biscuits:
  1. Get delicata squash
  2. Make ready small russet potatoes
  3. Prepare chopped butternut squash
  4. Take Quinoa washed and rinsed
  5. Get Frozen peas
  6. Make ready biscuits - your favorite recipe
  7. Take Sazon seasoning
  8. Make ready Ground sage
  9. Prepare Granulated garlic
  10. Get Sweet paprika
  11. Get cornstarch
  12. Take small sweet onion
Instructions to make Delicata Squash and Quinoa with drop biscuits:
  1. Preheat oven to 450°
  2. Chop the potatoes and butternut squash into about half inch chunks and the delicata into about 3/4 inch chunks.
  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.
  4. While baking prepare the drop biscuits per your favorite recipes directions. We used a gluten free recipe.
  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.
  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.
  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.
  8. Spread the roasted squash and potatoes evenly, add the frozen peas then cover with the rest of the quinoa mixture.
  9. Use an icecream scoop to evenly distribute the biscuits across the top and bake per the drop biscuit recipe.
  10. Let cool and serve!

So that’s going to wrap this up with this exceptional food delicata squash and quinoa with drop biscuits recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!