Roasted Acorn Squash with Quinoa and Kale
This recipe combines the earthy sweetness of acorn squash with the nutty flavour of quinoa and the vibrant greens of kale for a delicious and nutritious meal. If that weren’t enough, we’ve added some hits of sweetness with dried cranberries and a touch of maple syrup.
Ingredients
1 acorn squash, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth or water
2 cups kale, chopped
1/4 cup dried cranberries
1/4 cup chopped pecans
2 tablespoons olive oil
1 tablespoon maple syrup
Salt and pepper to taste
Directions
Preheat your oven to 400°F (200°C).
Place the acorn squash halves, cut side up, on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and easily pierced with a fork.
While the squash is roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped kale and sauté until it wilts, about 3-5 minutes.
Once the acorn squash is done roasting, remove it from the oven. In a small bowl, mix the maple syrup with a pinch of salt. Brush the inside of each squash half with the maple syrup mixture.
In a large bowl, combine the cooked quinoa, sautéed kale, dried cranberries, and chopped pecans. Mix well.
Spoon the quinoa mixture into the roasted acorn squash halves.
Place the stuffed acorn squash back in the oven for an additional 10-15 minutes, or until everything is heated through and the flavours meld.
Serve warm, drizzled with a bit more maple syrup if desired.
