Samosa-Stuffed Squash: A Fusion Feast for the Senses
Hey there, food adventurers! Today, we’re introducing Stuffed Squash with Samosas.
We’re taking a classic street food favorite and giving it a homey, oven-baked twist to get your taste buds grooving. Welcome to the kitchen, where Sukhi’s Samosas are the life of the party.
What is Samosa-Stuffed Squash?
Imagine the crisp, golden pockets of flavor-packed samosas. Now, picture them snuggled in a cozy bed of sweet delicata squash.
That’s right; we’re making Samosa-Stuffed Delicata Squash, a fusion dish that’s all about bringing comfort food to the next level with a touch of elegance. Let’s dive in!
Samosa-Stuffed Squash Ingredients
- 1 package Sukhi’s Samosas
- 1 delicata squash
- ⅓ cup sour cream or Greek yogurt
- 1 handful (about a cup) of spinach
- ⅓ cup parmesan cheese
- Parsley, for garnish
- 2 tbsp olive oil
How to Make Samosa-Stuffed Squash:
1. Preheat oven to 400F.
2. Slice delicata squash lengthwise into two halves. Scoop out the seeds and cover the insides with olive oil.
3. Cook samosas according to instructions. Let cool.
4. Chop up samosas until in ¼ inch crumbles.
5. In a medium bowl, mix samosa crumbles, sour cream/greek yogurt, and spinach together.
6. On a baking sheet, place delicata squash skin side down. Scoop samosa mixture into delicata squash boats until full.
7. Top off with parmesan cheese and cover top with aluminum foil.
8. Bake for 20-25 minutes, until delicata squash are soft to the touch. Remove the aluminum foil top and bake for another 5 minutes until the parmesan cheese is melted.
9. Garnish with parsley and enjoy warm.
Veggie Curry Pasta
Equipment
- 1 Stove
- 1 Cooking Pot
Ingredients
- 1 package Suhki’s Classic Curry Sauce
- 8 oz Pasta of choice
- 3 oz Cherry Tomatoes
- 1 medium Zucchini
- 1 medium Onion
- 1 Bell Pepper
- 1 tsp Garlic
- 2 tbsp Olive Oil
- 1 cup Coconut Milk
- Salt
- Pepper
- 1 Sprig of Parsley
Instructions
- Using a mandoline, thinly slice onion, zucchini, and bell pepper into slices. Set aside.
- Cook pasta according to instructions and drain. Set aside.
- In a medium saucepan, add olive oil and saute all sliced vegetables until lightly cooked, about 2-4 minutes.
- Add cherry tomatoes. Cook another 2 minutes.
- Add the drained pasta, Suhki’s Curry sauce, and coconut milk to the pan.
- Toss all vegetables and pasta in the sauce until well-covered.
- Sprinkle with parsley and serve immediately.
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