Savoring Autumn's Golden Acorn Squash
Embrace the flavors of fall with this roasted acorn squash dish, perfectly sweet and nutty. The squash is stuffed with a savory mix of quinoa, cranberries, and walnuts, delivering a hearty, nutritious meal that warms the soul. Each bite offers a delightful burst of autumn spices, making it ideal for a cozy dinner or festive gatherings.
ingredients
- 2 medium acorn squashes
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup dried cranberries
- ½ cup walnuts, chopped
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Cut the acorn squashes in half vertically and scoop out the seeds.
- 3.
Drizzle the squash halves with olive oil, and season with salt, pepper, cinnamon, and nutmeg.
- 4.
Place the squash cut side down on a baking sheet and roast for 25-30 minutes until tender.
- 5.
Meanwhile, in a saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce heat to low. Cook for about 15 minutes or until all liquid is absorbed.
- 6.
Fluff the quinoa with a fork and stir in the cranberries and walnuts.
- 7.
Once the squashes are tender, remove them from the oven and flip them cut side up.
- 8.
Spoon the quinoa mixture into each half of the acorn squash, packing it gently.
- 9.
Return to the oven for an additional 10 minutes to warm through.
- 10.
Garnish with fresh parsley before serving.
