Recipe of Any-night-of-the-week Delicata Squash and Quinoa with drop biscuits

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, delicata squash and quinoa with drop biscuits. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Delicata Squash and Quinoa with drop biscuits is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Delicata Squash and Quinoa with drop biscuits is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook 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. Prepare 1 delicata squash
2. Take 2 small russet potatoes
3. Prepare 2 cups chopped butternut squash
4. Prepare 1/2 cup Quinoa washed and rinsed
5. Take 1/4 cup Frozen peas
6. Make ready Drop biscuits - your favorite recipe
7. Prepare Sazon seasoning
8. Prepare Ground sage
9. Take Granulated garlic
10. Take Sweet paprika
11. Make ready 2 tbsp cornstarch
12. Make ready 1 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 for this exceptional food delicata squash and quinoa with drop biscuits recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!