By Chef Gretchen Fayerweather
Extra Thoughts: This recipe is full of flavor and very hearty, it even tastes great without the dressing if you’d prefer to leave that out.
Ingredients
1 acorn squash (this dish can also be done with butternut or sweet potatoes)
Salt and black pepper to season
2 Tablespoons garlic
2 Tablespoons olive oil
1 cup quinoa
1 1/2 cups water or vegetable broth
1 cup feta (optional, add salt if not using)
1 bell pepper or 3-4 minis, diced
1/2 onion, small dice
Toasted/salted sunflower or pumpkin seeds
Dressing
2 teaspoons honey
1/4 cup of favorite juice (pomegranate, blueberry, cherry, cranberry, lemon, orange)
1/2 cup extra virgin olive oil
Salt and pepper to taste
1. Rinse quinoa in cold water, place in microwave with water or broth. Cook for 6 minutes then stir. Continue cooking for 2 more minutes.
2. Fluff cooked quinoa with fork and let sit until all liquid is absorbed, about 5-10 minutes. Preheat oven to 350F
3. Cut squash in half, de-seed with a spoon, coat cut side with olive oil, garlic and half the salt and pepper. Place cut side down on pan ( line with parchment-optional).
4. Roast squash until firm, but with some give, and flesh is just starting to brown. Allow to cool. With a spoon, scoop the meat of the squash from the skin, keeping it in tact as much as possible. Dice the squash.
5. Mix dressing in separate bowl or in food processor. GENTLY toss all ingredients together.
6. Garnish with sesame or pumpkin seeds.
*Save time, gather these Kitchen tools:
– Large knife and cutting board
– Large spoon/ Measuring spoons
– Microwave safe bowl
– Sheet pan (parchment paper, optional)
– Large bowl