Roasted acorn squash bowls with quinoa

I love winter squashes, not just for their flavor, but also for how pretty they are, and for how announce ‘it’s fall!’ with their very orange being. Acorn squash is great roasted. On the other hand, it’s one of the hardest squashes to peel. In this recipe I avoid peeling altogether, roast these darlings whole, and then mix their softened flesh with quinoa. You’ll get a wow for the presentation, and you don’t have to admit that this is actually the lazy way to use these squashes – keep how easy this is a secret.

Ingredients:

For roasted squash:

• 6 acorn squash
• 1 teaspoon brown sugar
• Salt to taste

For quinoa:

• 2 tablespoons extra virgin olive oil
• 1 large onion, finely diced
• 1 cup quinoa, rinsed well in a mesh strainer
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• Truffle oil for drizzling (can be replaced by toasted sesame, roasted walnut or olive oil)
• Slivered almonds for garnish 

Preparation:

Preheat oven to 400°F

Cut the top of the squash, about ½ inch from the top

Scoop and discard the seeds

Sprinkle the squash bowls with a few grains of sugar and salt

Place on baking sheet with open side up (don’t worry if the squash wobbles – once baked it’ll be much more stable), turn the squashes to face down halfway through the baking

Roast until tender and slightly caramelized, about 1 hour

 

While the squash is baking, prepare the quinoa.

 

In a medium pot, on medium-high heat sauté olive oil and onions until soft and golden

Add quinoa, and dry toast until fragrant

Add broth, salt and pepper, and bring to a boil

Reduce heat to a simmer, cover the pot, and cook until the liquid is absorbed and quinoa is slightly translucent -- about 15 minutes – and remove from heat

Let rest for 5 minutes, fluff with fork, add parsley, and correct seasoning

To combine:

For each bowl: scoop some of the squash flesh away, making sure you don’t damage the skin, add cooked quinoa and mix. Drizzle with some truffle or other aromatic oil. Garnish with a few slivered almonds.

Serves 6

Enjoy,

Dr. Ayala