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Delicata Dish

Jester squash

Wegmans Sunrise Blend with Quinoa Flakes*


2 scallions, divided

½lb frying peppers, chopped

hot pepper (optional), sliced


2 carrots, grated


Greek yogurt

pear, sliced


Night before:  Preheat oven to 350°, poke several holes in uncooked squash with a skewer, place in a shallow baking dish and bake for about 1½ hours.  Slice the top and stem off, remove seeds and refrigerate the squash until morning.


In the morning:  Cook the Sunrise Blend according to directions.  Chop squash into bite-sized pieces and set aside.  Sauté frying pepper, hot pepper and scallion (except the hollow portions) in oil with a bit of salt to taste.  Sauté until the frying pepper is tender.  Add the squash until heated through and then stir in the carrots.  Set aside and then cook your eggs in the same pan.


Serve it all up on your plate with Greek yogurt.  Top the yogurt with the Sunrise Blend, pear slices, drizzle with honey and sprinkle with cinnamon.  Top the eggs and veggies with the hollow scallion greens.


*Wegmans Sunrise Blend with Quinoa Flakes is a blend of Kamut Khorasan Wheat Bulgur, Buckwheat Groats, Colusari Red Rice, Whole Grain Quinoa Flakes, and Brown Flax Seed.  It's light, fluffy, and amazing with Greek yogurt.