Active time: 10 minutes Total time: 1 hour and 10 minutes
The buttery, corn-like flavor of acorn squash pairs well with maple syrup and quinoa in this fall treat. It’s a colorful side dish on your holiday table. To control portion size, cut the squash crosswise into smaller pieces.
Acorn squash with cranberry, quinoa and goat cheese filling
Ingredients
- 2 (862 g) acorn squash
- 2 tbsp maple syrup
- 2 tablespoons olive oil, divided
- 1 tsp salt
- 1/4 tsp black pepper
- 2/3 cup (120 g) dry quinoa, rinsed
- 1 small garlic clove, minced
- 1/2 cup (54.5 g) toasted pecans, chopped
- 1/4 cup (40 g) dried cranberries
- 2 tablespoons Italian parsley, chopped
- 1 tbsp apple cider vinegar
- 2 ounces (57 g) plain goat cheese, crumbled
Directions
Preheat the oven to 200°C (400°F). Cut the pumpkin in half crosswise, trimming the stem and base of the pointy end so it stands upright. Spoon out seeds and discard. Place the pumpkin halves, cut side up, in a 9″ x 13″ baking dish. Drizzle the pumpkin with 1 tablespoon oil and maple syrup. Season with 1/2 teaspoon salt and pepper. Cover the baking dish and bake until the pumpkins are tender when pierced with a fork, about 40 minutes.
While the pumpkin halves are baking, prepare the filling. Heat remaining tablespoon oil in a small saucepan over medium-high heat. Add quinoa and garlic and cook, stirring frequently, until fragrant, about 1 minute. Remove from heat, add 1⅓ cup cold water and remaining 1/2 teaspoon salt. Reheat and bring to a boil. Reduce the heat to low, cover, and simmer until the grains have expanded and the water is absorbed, 12-15 minutes. Stir in the cranberries, remove from the heat and let stand, covered, for 10 minutes to finish cooking.
Stir pecans, parsley and vinegar into the quinoa. Pour the maple syrup and oil collected in the cavities of the pumpkin into the quinoa mixture and stir. Stuff the quinoa mixture into the cavities of the pumpkin, sprinkle with goat cheese and serve warm or at room temperature.
Servings: 4 | Serving size: 1/2 pumpkin, 1/2 cup plus 1 tablespoon filling (125 g)
Nutritional value (per serving): Calories: 468; Total fat: 23g; Saturated fat: 5g; Monounsaturated fat: 12 g; Polyunsaturated fat: 5 g; Cholesterol: 11 mg; Sodium: 651 mg; Carbohydrates: 60g; Fiber: 11g; Sugar: 14g; Protein: 10g
Nutritional bonus: Calcium: 15%; Iron: 20%; Potassium: 974%; Vitamin A: 17%; Vitamin C: 33%
Originally published November 23, 2019
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