Roasted Acorn Squash with Curried Quinoa

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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

Cook Time15

Total Time45

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: carrots, curry, Quinoa, squash

Servings: 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