It's not spring quite yet...still time for some squash recipes. Although we have had a relatively mild winter, it is still winter. Comfort food is key...but tradition comfort food is bursting with tons of cheese, white flour, processed junk out of a can, you get the point.
This recipe calls for acorn squash, although you could use any type. Acorn is nice because you can cut them in half, roast them, add a few ingredients and you have two individual portions. Squash is great because, if stored properly (in a cool & dark place), it will last for months. Sounds gross, but that is mother nature's way of providing vegetables in the winter. Same with other fall vegetables: potatoes, onions, sweet potatoes, pumpkin, etc.
Sweet Roasted Acorn Squash
- 1 acorn squash
- 1/4 c. quinoa
- 1/2 c. water
- 1 tab butter
- 1/2 c. raisins
- garamasala spice
- Preheat the oven to 450 degrees.
- Cut squash in half, lay face down on pan.
- Roast 40 minutes.
- In pan, mix quinoa and water, bring to boil, lower heat & cover for 15 minutes.
- When squash is done, fork out pulp and mix with quinoa, raisins, and nuts.
- Sprinkle spice as desired.
- Stuff back in roasted squash shell.
This could be done as a savory dish too by adding sauteed mushrooms, carrots, onions, garlic, & grated Parmesan cheese. Hope you try this one out! It's super easy, inexpensive, and can be done pretty much any way you want. If I had thought of it earlier I would be roasting one of the chickens I picked up from the farm. But, it slipped my mind. You can use walnuts, dried cherries, pecans, brown rice, barley, thyme. Just look in your kitchen and experiment with what you have!
Anyone have any other suggestions for squash dishes?