One of the best things about the Autumn season besides the foliage and pumpkin spice is all the meals you can enjoy with winter squash! Many people find cooking squash to be intimidating, however, this recipe couldn’t be simpler! Prepping and cooking your squash will take some time and patience, but once it is done roasting, you will be delighted with the outcome. This fall festive meal will bring your tastebuds on a journey that you won’t forget!
Yields 2 servings
2 medium acorn squash, cut in half and seeds removed
1 cup Vitacost quinoa, dry
2 cups filtered water
1 small yellow onion
2 Tbsp. Vitacost maple syrup
2 Tbsp. apple cider vinegar
2 Tbsp. avocado oil
1/2 tsp. curry powder
1/2 tsp. ground cinnamon
1/4 tsp. smoked paprika
1/2 cup dried cranberries
1/2 cup whole walnuts, coarsely chopped
1/2 cup parsley, chopped
Pinch of nutmeg
Pinch of Vitacost Himalayan Fine Pink Salt
Pinch of Spicely Organics ground black pepper
- Preheat oven to 400 degrees F.
- Prepare squash by cutting in half and removing seeds. Place the squash on a baking sheet (cut side up).
- In a small mixing bowl, combine maple syrup, vinegar, and 1 Tbsp. oil. Brush all over the squash’s flesh and put into the oven.
- Roast squash for 55-60 minutes- basting every 20 minutes. Set aside the maple syrup and vinegar mixture.
- In a sauce pan, heat the remaining oil and add the diced onions. Sauté until slightly golden brown. Next, add your quinoa and stir around for 2-3 minutes. Mix in your cinnamon, nutmeg, salt/pepper, curry, smoked paprika, and water. Cover with lid and simmer for 18-20 minutes.
- Allow to sit for 5 minutes. Open lid and add cranberries, half of the walnuts, remaining maple syrup and vinegar mixture, and parsley (save other half for topping).
- Stuff the squash with the quinoa mixture and top with remaining parsley and cranberries.
Chef’s tip: For the quinoa mixture, you can always add more cinnamon, maple syrup or nutmeg according to your taste.