Winter Quinoa stuffed in Acorn Squash

The scent of roasting squash is one of my most cherished memories. It brings me back to simple times. Harvesting acorn, butternut and delicate squash from the garden when I was just a little one and some of the squash was almost the size of my body.. Taking it up to the kitchen and watching as my grandmother and mother prepared it. I would scoop out the seeds after they were washed and cut in half. Then we would drizzle with olive oil and sprinkle with salt and pepper and in the oven they would go. When squash roasts the sweetness blooms to life filling the room with a warming and dare I say healing aroma. It still heals my heart today. This recipe is an ode to Autumn. Simple, comforting and looks gorgeous on any holiday table. 

The Goods:: 

2- 3 Medium Sized Acorn Squash 

3 cups Quinoa 

1 cup Maple Syrup 

4 Tablespoons Olive Oil or Grapeseed Oil 

1 bunch Parsley 

Half bunch Basil 

 1 cup pomegranate seeds 

1/2 cup dried cranberries 

1/2 cup chopped skinned persimmons 

6 cups of Veggie Broth 

Zest of 4 tangerines or 2 oranges 

Juice of 4 tangerines or 2 oranges

Get Cooking ::

Preheat oven to 400 F

First put on some of your favorite music. This recipe makes the kitchen smell like heaven and you will want to dance!  First prep your Acorn Squash by cutting off both top and bottom ends. Than slice in inch and a half thick rounds. Spread on large baking sheets. Mix together two tablespoons of your maple syrup, two tablespoons of olive oil, orange or tangerine zest, pink salt and pepper. Whisk to combine.  Brush your squash rounds with this mixture and then put in oven to roast until  golden and gorgeous. 

Start cooking your quinoa.  6 cups of veggie  broth and rinsed quinoa need to come to a boil. Let boil for 5 minutes and then reduce to  a simmer and cover for 15 minutes. Once cooked, place into a large bowl and fluff with fork. Add in your chopped basil, parsley, pomegranate seeds, dried cranberries, persimmons  tangerine juice and zest, maple syrup and a drizzle of olive oil. Mix to combine, salt and pepper to taste. 

Pull your squash out of the oven and arrange on platters. Stuff with quinoa and garnish with herbs to serve. 

Enjoy every bite! xo