How to Make Tasty Delicata Squash and Quinoa with drop biscuits

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Walk up the stairs. Rather than using an elevator, climb up the stairs to the floor you live or work on. This isn’t as simple to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a great way to get some extra exercise. Even if you do live or work on one of the top floors, you can still get off of the elevator early and climb up the stairs the rest of the way. So many people pick the elevator over clambering even a single flight of stairs. Even just a single flight of stairs, when walked up or down a few times a day–can be a great improvement to your system.

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We hope you got benefit from reading it, now let’s go back to delicata squash and quinoa with drop biscuits recipe. To make delicata squash and quinoa with drop biscuits you need 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Delicata Squash and Quinoa with drop biscuits:

1. Prepare 1 of delicata squash.
2. Prepare 2 of small russet potatoes.
3. Take 2 cups of chopped butternut squash.
4. Prepare 1/2 cup of Quinoa washed and rinsed.
5. Use 1/4 cup of Frozen peas.
6. You need Drop of biscuits – your favorite recipe.
7. Get of Sazon seasoning.
8. Get of Ground sage.
9. Prepare of Granulated garlic.
10. Use of Sweet paprika.
11. Provide 2 tbsp of cornstarch.
12. Prepare 1 of small sweet onion.

Steps 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!.

Tons of flavor and could be completely vegetarian if vegetable broth is substituted for the chicken broth. This one brings together the sweetness of delicata squash and the festive flavour of fresh sage in a tender buttery biscuit. The squash gives a lovely golden hue to these biscuits which are flecked. Delicata squash is a cream colored winter squash with green and orange stripes. It's shaped kind of like a Zeppelin or a blimp, shown below.

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