Acorn squash with cranberry apple quinoa is a warm and inviting vegetarian dish that is perfect for entertaining herbivores and carnivores alike.
Simply start by roasting an acorn squash in the oven. Preheat oven to 350F. Cut squash in half, scoop out innards. Lay cut side down in pan. Fill pan so there is about 1/4 inch of water in bottom of pan. Roast until fork tender, about 45-60 minutes, depending on size of squash.
While the squash is roasting, you can start preparing the quinoa on the stove top.
- 1 cup of quinoa
- 1 cup of fresh squeezed orange juice
- 1/2 cup water
- 1 apple(I used Honeycrisp), diced
- 1/3 cup dried cranberries
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- pinch of salt
- pinch of pepper
- honey(or maple syrup)
In a heavy bottomed pot, add orange juice, water, quinoa, cinnamon, nutmeg, allspice, apple, cranberries, salt and pepper.
Bring to a boil. Once at a boil, cover and lower to a simmer. Cook 15 minutes. Remove from heat and let sit cover for 5 minutes. Remove lid and fluff with fork.
When acorn squash are done, remove from oven. Place cut side up on plate. Spoon quinoa mixture into squash, then drizzle with honey(or maple syrup) to your liking.