Lunch today: A challenge!

Stuffed Delicata Squash

Lunch today at the newly-opened Red Reina restaurant was this stuffed delicata squash, full of quinoa and almonds, and topped with tahini and freshly-chopped dill. Tangy, warm, and perfect on this sunny cool autumn day!

Today's SpecialThey didn’t have a recipe: “Oh, the cook just thought it up this morning.” But from the reader board I think I know what to buy at the farmer’s market this Saturday, and I’ll take a stab at recreating perfection.

Once I get it right, I’ll post it to, minus the Parmesan.

(And maybe I’ll get a better photo than my iPhone can produce on the fly.)

Author: Father Silouan Thompson

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