Description
This stuffed acorn squash recipe is beautiful and delicious! Make it for your holiday dinner or serve it on a relaxed weeknight at home.
Ingredients
Scale
For Squash:
- 3 large acorn squash
- 1 tablespoon olive oil
- salt and pepper, to taste
For Quinoa:
- 1 tablespoon olive oil
- ½ small yellow onion, diced
- ¾ cup quinoa
- 1½ low sodium vegetable broth (or water)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper, to taste
- 3 cups loosely packed chopped kale leaves
- 1/3 cup roasted pine nuts
- ¼–½ cup dried cranberries, to taste
Instructions
- Spread pine nuts into a single layer on a rimmed sheet pan and roast at 350 degrees in an oven or toaster oven for 6-8 minutes. Make sure to keep an eye on them as they burn easily. Remove and set aside.
- Half each acorn squash lengthwise down the middle. Scoop the seeds out, drizzle with olive oil and sprinkle with a generous amount of salt and pepper before laying cut side up on a rimmed baking sheet. Roast at 400 degrees for 45 minutes.
- While the squash is roasting, in a large skillet, heat olive oil. Add the onion, and cook until softened and translucent. Add the kale and let cook for another minute or two, or until slightly wilted. Add the quinoa, salt and pepper, and water. Bring to a simmer, then cover and reduce the heat to low. Let cook for about 15-20 minutes, or until the water has been absorbed and the quinoa is tender. Remove the lid and fluff with a fork. Taste, and adjust seasoning with more salt and pepper if necessary.
- When the squash is finished roasting, transfer them into the quinoa and stir in the pine nuts and cranberries. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 1 hour