Description
A beautiful and hearty fall dish featuring roasted acorn squash rings stuffed with a savory trio of quinoa, cranberries, and pecans.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, sliced into 1-inch rings and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange acorn squash rings on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender.
- While squash roasts, heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes.
- Add quinoa and vegetable broth to the skillet. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until quinoa is cooked and liquid is absorbed.
- Stir in dried cranberries, pecans, sage, salt, and pepper. Cook for another 2 minutes, then remove from heat and mix in fresh parsley.
- Spoon the quinoa mixture into the center of each roasted squash ring. Return to the oven for 5 minutes to warm through. Serve immediately.
Notes
You can customize the seasonings to taste.