If it seems a bit early to talk about it all favorite ball—And delicious recipes that make the most of their sweet flavors — know this: it’s not. With the release of Daphne Oz’s latest book, Eat your heart outI have one more recipe to add can’t-wait-for-cozy-season alternate: her crispy baked pumpkin.
When I think about the chefs and cookbooks I turn to for great weeknight meals, Daphne Oz and her library of recipes repeat. With recipes that put flavor first and nutritious ingredients at the top of the list, I don’t think twice about making this one. green bean salad “tuna”, Turkish Eggsand Caesar salad without eggs. Eat your heart out is a tribute to our insatiable appetite for fresh and flavorful food, and while I’m heading straight to the kitchen to make every last recipe, one recipe in particular stands out. Pops: Pumpkin and Quinoa.
With only one a handful of ingredients and a few techniques that take this crispy baked pumpkin to the next level, this recipe is a night presenter. Keep reading for all the details, including Daphne’s tips for always delicious meals, how to make soft and coveted quinoa, and all the tips for perfecting the meal. your beginner.
How would you describe your cooking philosophy?
I am by nature a person who eats, calls and chooses. I’m always discovering and enjoying life through good food, and nothing makes me dumber than a hole in the wall with the best (dumplings! Pizza! Falafel! tacos!), or a The farmers market is full of local specialties and ugly products that taste great.
Basically, I want it to be intuitive when I eat to feel good — with joy and health in every bite. Eat your heart out is to share fun, fuss-free, gluten-free, and refined sugar-free recipes that I rely on to regain my confidence in food, re-establish healthy habits, and feel good for my health. his skin.
What are your hopes when someone tries a recipe from one of your cookbooks?
I love watching people have fun and feel confident making my recipes at home. Seeing people customize recipes, enjoy the process, and enjoy the final dishes with their families is worth it. I know how good it feels to share that love and those taste memories. With the formulas in Eat your heart out In particular, it deeply empowers to be part of a community committed to enjoying good self-care and living life to the fullest.
What makes this crispy butternut squash recipe your go-to mealtime recipe?
This dish is a perfect example of how magically filling, layered and flavorful a main course can be. I love how the currants are soaked in vinegar and added to a vibrantly colored vinaigrette topped with toasted pumpkin and seasoned with a layer of herbs and quinoa.
I roast vegetables most days of the week. Time in the hot oven brings texture along with a very welcome concentration of flavor and sweetness, so I always have a generous serving of roasted vegetables to add extra flavor to my cereal and salad bowls. The quinoa seeds enhance the flavor of the surrounding vinegar, so this bowl only becomes more flavorful as it sits. (Pro tip: Make a large batch and reap the benefits all week.) Sometimes I add a lot of fresh herbs just before serving to revive it. I promise you won’t think about the health benefits when you brush your teeth!
Does this recipe require any special equipment?
This recipe has several layers to it, but all the techniques are very simple. You’ll need a tray to roast the squash and a sauce pan to cook the quinoa and grape filling. Plus, everything just needs to be mixed together in a large bowl to enjoy! You can also customize using any leftover roasted veggies and grains you have. Vinegar goes well with roasted lentils and shallots and peppers, or you can try brown rice and grilled broccoli.
What are your must-have kitchen tools?
As for some of my favorite kitchen items, everyone knows about my love for a giant wooden salad bowl (which you can definitely use for this!).
I love handmade items that have a bit of character or rust, which is why I love my wooden chopping boards and spoons. I leave them on my countertop as a decoration and utility.
Using porcelain bowls for serving brings a warm, organic feel to the table. I like the bowls and plates that I use Gjusta Goods. I also always carry a bit of copper or silver to add some charm. Brushed gold serving spoons Fables are favorites and Yellow Linea cutlery from Food 52.
About device-wise, I keep it simple: a great chef’s knife (Kitchen ingredients give players my gadget), a large cutting board, a stand mixer for more intensive projects, and a blender for great soups, purees, and smoothies. I have to say the air fryer I never thought I would own and now offers my all-time favorite salmon recipe — a juicy, crispy skinned tenderloin with layers soy glaze and honey sesame coating.
What hero ingredients make this formula so special?
The spiced squash balls are golden brown, crispy on the outside and creamy on the inside. Quinoa is a complete protein, so stick it in your back pocket. But the bright, exceptionally acidic and slightly sweet grape vinegar stole the show.
Are there any component swaps we should be aware of?
All recipes in Eat your heart out gluten and refined sugar free. If you can’t find a pumpkin, try another squash or sweet potato. If you don’t like quinoa, try lentils, brown rice, millet, or another gluten-free grain of your choice. See my alternate combination suggestions above, too.
What’s your trick for making the recipes we’ve always craved?
The most important technique here is to make sure the pan doesn’t get too hot when roasting the squash. If you have too many squash on the pan, you risk overcooking, which means less color, flavor, and texture.
But above all, try to keep a balance of 50-50 amounts of quinoa for squash. The quinoa seeds will fill you up, but you want the squash and its sweet, spiced flavor to shine through!
Fresh herbs are also key. Using large, chopped handfuls of parsley keeps the whole match fresh and vibrant. The list goes on: good olive oil, enough salt and a little something surprising like acid or heat. If you like spicy, try adding minced Fresno peppers to this recipe — delicious!
Any tips for getting the perfect Quinoa?
Quinoa can be a little tricky to get right. We want it to be completely soft but still pliable so it doesn’t clump together into a mixture. I do this by rinsing the seeds, then toasting them until dry in a medium saucepan – they’ll have a rich aroma and taste. Then I add water as directed on the package and bring to a boil uncovered, reduce heat, cover, and cook until the seeds are tender.
When there was no liquid left in the bottom of the pan, I crumpled the quinoa with two forks, used a dish towel and covered the pot, and let the steamer cook for another 5-10 minutes.
Keep scrolling to see Daphne’s recipe for this Crispy Butter and Quinoa Zucchini. Find more Daphne recipes on TikTok and Instagram @daphneoz and catch her on The Good Dish every day (check your local listing) and every Thursday on MasterChef Jr on FOX!
