UBS Virtual Wellness x Cooking: Stunning Stuffed Squash, Holiday Veg Entree

*Class is Virtual* Join our Wellness Cooking collab class and learn how to make a showstopping vegetarian entree for your holiday table!

NOTE: This event is for UBS employees only. Be sure to register using your ubs. com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:

- Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
- No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-shows without notification, access to further classes will be paused for 30 days.

Stuffed Delicata Squash with Autumn Harvest Quinoa

Serves 4

Squash

2 medium to large delicata squash, halved and seeded

Olive oil

Kosher salt, freshly ground pepper, red pepper flakes

Quinoa Saute

3 - 4 oz shiitake mushrooms, medium dice

2 shallots or 1 sweet onion, small dice

1 apple, crisp or tart variety, small dice

2 cloves garlic, minced

1 sprigs rosemary or thyme, leaves chopped

⅓ cup white wine or apple cider or water, divided

⅔ cup pumpkin puree

1 cup cooked quinoa or whole grain such as farro, cooked until al dente

½ cup cooked green or black lentils

¼ cup pistachios, walnuts, hazelnuts or almonds, toasted and roughly chopped, divided

3 tbsp dried unsweetened cherries or cranberries, chopped, rehydrated if dry, divided

½ lemon or dash of vinegar

1 bunch chives or parsley, sliced, divided

Assembly, optional

½ - ¾ cup panko breadcrumbs, lightly oiled and seasoned

½ - ¾ cup shredded gruyere or parmesan cheese

Squash

1. Preheat oven to 400 degrees F. Toss the squash halves with olive oil and sprinkle with salt and pepper. Lay cut side down on a baking tray and place in oven, roasting about 30-35 minutes or until tender. Remove from oven and cool slightly.

Quinoa Saute

2. While the squash is roasting, prepare the filling: heat a large skillet over medium high heat and add a thin layer of oil. When pan is hot and oil is shimmering, add mushrooms toss well. Cook undisturbed until brown, about 3 minutes,

then season with salt and pepper and stir, continue cooking until browned on both sides. Remove to a paper towel lined plate and set aside.

3. Lower heat to medium and add a thin layer of oil if pan is dry. Add shallots and apples and season with salt, pepper, and red pepper flakes. Cook 4-6 minutes until just lightly golden, stirring occasionally.

4. Add garlic and thyme or rosemary and cook until fragrant, 1-2 minutes. Deglaze pan with wine or cider, scraping the brown bits from the bottom.

5. Stir in the pumpkin puree, then gently fold in quinoa, lentils, and cooked mushrooms; cook until warmed through. Add water as needed to adjust texture. Consistency should be spreadable but just thick enough to hold its shape as you scoop it. Remove from heat and squeeze in a little lemon juice to taste. Fold in most of the nuts, dried fruit, and chives or parsley, reserving a little of each for garnish. Taste and adjust to your liking.

Assembly

6. Transfer squash to a baking dish just large enough to fit squash, skin side down, in a single snug layer. Stuff quinoa filling into hollow centers of the squash. Top with cheese and/or breadcrumbs, if using. Place in oven and cook until hot, about 7 - 10 minutes. If using cheese or breadcrumbs, you may want to switch to the broiler to help brown the topping. Remove from oven and garnish with remaining nuts, dried fruit, and chives or parsley.