Delicata Squash And Quinoa With Drop Biscuits Recipe by jason williams
Cooking Instructions 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! 1 Preheat oven to 450° 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. 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. 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. 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. 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. 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. 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. 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. 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! 10 Let cool and serve! 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