Roasted Acorn Squash with Curried Quinoa

Roasted Acorn Squash is a favorite fall and winter dish in our household. Served as wedges for a side dish or stuffed with a savory vegetable filling as a main course, this simple no-fuss recipe is a crowd pleaser. It’s just as easy to cook for a crowd as it is for one or two people. Try this and you’ll find yourself making it again and again

Roasted Acorn Squash with Curried Quinoa

Roasted Acorn Squash is a favorite fall and winter dish in our household. Served as wedges for a side dish or stuffed with a savory vegetable filling as a main course, this simple no-fuss recipe is a crowd pleaser. It's just as easy to cook for a crowd as it is for one or two people. Try this and you'll find yourself making it again and again
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: carrots, curry, Quinoa, squash
Servings: 2 people
Calories: 409kcal

Ingredients

  • 1 Acorn Suqash Washed, halved from stem to bottom, seeds removed
  • 4 Cups Quinoa with Carrots, Corn & Peas See Recipe
  • 2 Tbsp maple syrup
  • 1 tsp olive oil

Blend of Ground Spices

  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamon
  • 1/4 tsp red pepper may use cayenne
  • 1/4 tsp black pepper
  • 1/4 turmeric

Instructions

  • Preheat oven to 400ºF.
  • Rub olive oil all over the squash halves, inner and outer, using as little as possible to cover the surface. Brush the inside of the squash and the exposed rims with maple syrup, allowing the excess to pool in the hollow of the squash halves.
  • Combine spices in a small bowl.
  • Sprinkle the rims and the insides of the squash halves liberally with the spices. Save the remainder of the spice mixture for the Quinoa Recipe.
  • Place cut side up on a baking sheet lined with a silicon mat or with parchment paper.
  • Cook for 15 minutes. With a spoon or a brush, dredge some of the maple syrup and spices from the bottom of the squash and bath the sides and rims. Return to oven and cook for another 10 - 15 minutes or until the squash can be easily pierced with a fork.
  • Stuff the squash with the filling and garnish with reserved almonds and cilantro. You may also serve with a side of steamed broccoli or other green vegetable.

Nutrition

Calories: 409kcal | Carbohydrates: 75g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 1325mg | Fiber: 10g | Sugar: 22g | Vitamin A: 6392IU | Vitamin C: 33mg | Calcium: 178mg | Iron: 5mg

Quinoa with Carrots, Corn & Peas

This recipe makes six cups. If you use it to stuff acorn squash you will have 2 cups left over as a side dish later.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Fusion
Keyword: carrots, corn, cornbread, peas, Quinoa
Servings: 6 cups
Calories: 247kcal

Ingredients

  • 1 cup quinoa rinsed
  • 1/2 cup golden raisins may also use black
  • 1 1/2 cups carrot slices 1/8 inch thick on the diagonal
  • 1/2 cup corn organic fresh or frozen
  • 1/2 cup peas fresh or frozen
  • 1 1/2 cup water
  • 1/2 cup almonds toasted
  • 1/2 cup cilantro chopped fresh

Spice Blend (Also Used as rub for Acorn Squash Recipe)

  • 1/4 tsp cardamom or 4 cardamom pods
  • 1/2 tsp cinnamon or 1 three inch stick cinnamon
  • 1 tsp coriander ground
  • 1 tsp cumin ground
  • 1/4 tsp turmeric ground
  • 1/4 tsp black pepper

Instructions

  • Place raisins in a heat-proof measuring cup and cover with water. Microwace on high for 30 seconds or 1 minute, until the water is just beginning to boil. Remove from microwave and allow to cool. Alternatively, in a small saucepan, bring 1 cup of water to a boil and pour over raisins. Allow to cool.
  • Rinse quinoa in a mesh strainer then transfer to a 2-quart saucepan with a lid. 
  • Strain raisins into a 2-cup heat-proof measuring cup, reserving liquid. To this add enough water to bring the total liquid to 1 1/2 cups. Add this to quinoa.
  • Add all remaining ingredients except almonds, cilantro, and salt (if using) to the quinoa.
  • Cover and bring to a boil. Lower heat to simmer and continue to cook for 25 minutes, or until the quinoa has grown a “tail”. This is when you know quinoa is done. Remove lid and stir in cilantro and toasted almonds. Salt at this time if you so desire.

Nutrition

Serving: 2cups | Calories: 247kcal | Carbohydrates: 38g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 30mg | Potassium: 514mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5572IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 3mg

Below are the equipment and products I used in this recipe. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. Please visit my Store for more information.

All-Clad 5-Ply Stainless Cookware

This is a good basic set that will serve most of your needs.

 

This is an extra piece of All-Clad I have found very useful. It is not a part of a set.