Recipe by @kotlerskitchen
This fall inspired, plant based recipe is very versatile, so feel free to add your favourite ingredients. Try with our Tuscan Herb, Garlic or Blood Orange Infused Extra Virgin Olive Oils to change the flavour profile.
Ingredients
- ¾ cup dry quinoa
- 1 ½ cups vegetable broth , low sodium
- 2 acorn squash (medium-sized)
- 2 tablespoons Premium Extra Virgin Olive Oil + more for brushing acorn flesh
- 1 small onion , finely diced
- 2 cloves garlic, minced
- 1/4 cup dried cranberries
- 1/4 cup toasted sunflower seeds
- 1/4 cup toasted pumpkin seeds
- 1 can chickpeas, drained and rinsed
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon cinnamon
- 1 teaspoon Himalayan salt (or preferred salt), more to taste
- Fresh cracked pepper , to taste
- 2 tablespoons Bourbon Maple Balsamic
- Parsley for garnish
Instructions
- Preheat oven to 425 degrees F
- Poke holes in the squash and microwave on high for 4 minutes to soften.
- Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
- Place the squash on a parchment lined sheet pan, cut side up. Brush the inside with olive oil and sprinkle with salt & pepper. Lightly brush with Bourbon Maple Balsamic to add a subtle sweetness. Roast the squash for about 30 minutes, or until tender (test with a fork).
- Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside.
- In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onions and garlic until softened.
- Pour the quinoa into a bowl, add the onions and the rest of the ingredients. Combine well and taste for seasoning, add more as needed.
- When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy. Remove from oven and garnish with some parsley.