Description
A vibrant and nutrient-dense vegetarian centerpiece perfect for your holiday table. This dish pairs the earthy, natural sweetness of roasted acorn squash with a savory, protein-packed quinoa filling. Infused with aromatic fresh sage, crunchy toasted pecans, and tangy dried cranberries, this gourmet main course offers a sophisticated balance of texture and flavor that is sure to impress both vegetarians and meat-eaters alike.
Ingredients
2 medium acorn squash, halved and seeded
1 cup quinoa
2 cups vegetable broth
0.5 cup pecans, chopped and toasted
0.5 cup dried cranberries, unsweetened
2 tablespoons olive oil
1 tablespoon fresh sage, finely minced
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Slice each acorn squash in half horizontally and scoop out the seeds.
Brush the cut sides of the squash with olive oil and season with salt and pepper.
Place squash cut-side down on a parchment-lined baking sheet and roast for 30 minutes until fork-tender.
Cook the quinoa in vegetable broth following package instructions.
Toast chopped pecans in a dry skillet over medium heat for 3 minutes until fragrant.
In a large bowl, combine the cooked quinoa, pecans, cranberries, and minced sage.
Scoop the savory filling into the center of the roasted squash bowls and serve warm.
Notes
You can add cooked lentils or chickpeas to the filling for an extra boost of protein. Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through.
- Prep Time: 20
- Cook Time: 45
- Category: Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 filled squash half
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg