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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, delicata squash and quinoa with drop biscuits. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Delicata Squash and Quinoa with drop biscuits is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Delicata Squash and Quinoa with drop biscuits is something that I’ve loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make Delicata Squash and Quinoa with drop biscuits:
  1. Get 1 delicata squash
  2. Prepare 2 small russet potatoes
  3. Make ready 2 cups chopped butternut squash
  4. Make ready 1/2 cup Quinoa washed and rinsed
  5. Take 1/4 cup Frozen peas
  6. Get Drop biscuits - your favorite recipe
  7. Prepare Sazon seasoning
  8. Make ready Ground sage
  9. Prepare Granulated garlic
  10. Prepare Sweet paprika
  11. Make ready 2 tbsp cornstarch
  12. Take 1 small sweet onion
Instructions to make Delicata Squash and Quinoa with drop biscuits:
  1. Preheat oven to 450Ā°
  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!

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