Impress your guests with this delicious quinoa-stuffed acorn squash recipe
What's the story
Indulge in this delicious and healthy quinoa-stuffed acorn squash with maple vinaigrette, a perfect blend of sweet and savory flavors that will have you impress your guests at your upcoming soiree.
This dish has its roots in North American cuisine and is a great addition to your fall menu.
Let's start cooking this delightful meal with this simple, step-by-step recipe.
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Step 1: Gather the following ingredients
To make this dish, you will need one whole acorn squash, olive oil for brushing, a sprinkle of salt, one tablespoon of butter, one small to medium onion (sliced), 1.5 cups of cooked quinoa, ¼ cup of toasted pecans, ¼ cup of dried cherries (or any dried fruit), two tablespoons of olive oil, one tablespoon of balsamic vinegar, and one tablespoon of maple syrup.
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Step 2: Roast the acorn squash
Preheat your oven to 400 degrees Fahrenheit.
Cut the acorn squash in half, remove the seeds and membrane, then brush the flesh with olive oil and sprinkle with a little salt.
Once done, place the squash in a baking dish, cut side up, and roast for about 30 minutes or until easily pierced by a fork.
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Step 3: Prepare quinoa and vinaigrette
Melt butter in a skillet over low heat and cook the onions until golden brown.
In a medium-sized bowl, toss together the cooked quinoa, caramelized onions, toasted pecans, and dried cherries.
In a separate bowl, whisk together olive oil, balsamic vinegar, and maple syrup to create the vinaigrette.
Drizzle half of the vinaigrette over the quinoa mixture and stir well, adding more as desired.
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Step 4: Stuff, serve, and enjoy
Once the acorn squash is roasted, spoon the quinoa mixture into the squash halves. Voila! Your dish is ready to be relished!
Serve warm, garnished with any remaining vinaigrette.
This delightful dish is the perfect choice for a cozy dinner or a festive holiday meal. Don't forget to share this recipe with your family and friends!