This week a recipe with one of the winter squash varieties, the Acorn squash. This small squash maybe difficult to cut due to it’s hard skin, you’ll need a good sharp knife and a steady and strong hand. Like any other squash variety you can bake it in the oven and use it as a main dish, or you can boil it to make a lovely winter soup, add it to a risotto, or even grate it very finely to make a cold pressed salad.
Found in Martha Stewart’s website this recipe can make a light diner on a cold winter day or used as inspiration to make the best of that leftover rice, quinoa, or any other grain that you might have in your fridge.
Ingredients
- 4 small acorn squash, halved and seeds removed
- 4 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup quinoa, rinsed
- 1/2 cup chopped fresh parsley
- 1/2 cup feta, crumbled
- 1/2 cup roasted, salted pistachios, chopped
- 2 teaspoons red-wine vinegar
- Pinch red-pepper flakes
Preparation method
- Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 15 to 20 minutes.
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Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.