Acorn squash stuffed with quinoa, cranberries and walnuts

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Acorn squash stuffed with quinoa, cranberries and walnuts

The star of this dish is acorn squash, which happens to be a great source of vitamin C. My garden is overflowing with it right now and as the temperatures drop day by day, I thought I'd make a comforting and downright delicious dish!

All acorn squash come in different sizes, so roasting times may vary slightly. When a knife can be easily inserted into the flesh, the squash is tender and ready to stuff. Roasted seeds are a real treat, so if you have the time, clean them up and roast them!

Acorn squash stuffed with quinoa, cranberries and walnuts

Makes 6 servings
Preparation: 10 minutes
Cooking 40 minutes 

 

Ingredients 


3 medium acorn squash
3 tablespoons of olive oil
1 cup of white quinoa
2 cups of vegetable broth
1/2 sweet onion, chopped
1/2 red pepper, chopped
2 garlic cloves, minced
150 g sliced ​​mushrooms
3 / 4 cup of organic European walnuts hachées
3 / 4 cup of organic dried cranberries 
1 tablespoon of fresh thyme, the dried one does the job too 
Pinch of red pepper flakes
Sea salt and freshly ground pepper to taste

 

Preparation

 

  1. Preheat oven to 450 degrees.
  2. Cut off each end of the squash. Stand the squash upright and cut in half lengthwise.
  3. Remove the pulp and seeds and throw them in the compost *.
  4. Brush each squash half with 1 tablespoon of olive oil, then sprinkle with sea salt and black pepper.
  5. Arrange cut sides down on a baking sheet lined with parchment paper.
  6. Roast squash until flesh is tender and edges are golden, about 25 to 35 minutes.
  7. While the squash is roasting,
  8. In a medium pot, add the quinoa and vegetable broth.
  9. Bring to a boil then cover and reduce the heat to low, cook for 15 to 20 minutes.
  10. While the quinoa is cooking, prepare the rest.
  11. In a large skillet over medium heat, add 2 tablespoons of olive oil, onion, red pepper and garlic.
  12. Sauté for 5 to 8 minutes until softened.
  13. Add the mushrooms, thyme, red pepper flakes, salt and pepper.
  14. Simmer 5 more minutes until mushrooms are softened. Remove from fire.
  15. Add the quinoa, nuts and cranberries.
  16. Remove the cooked squash from the oven and turn it over so the cut side is up.
  17. Fill the roasted squash halves with the mushroom mixture and cook for another 10 minutes.
  18. Enjoy!

 

Notes

* The seeds can be washed with water and toasted in a pan with a little oil until crisp, add spices of your choice and enjoy as a snack, on a soup or in a salad !

 

 

Bon appétit!

 

Caroline 
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  • Caroline Bisaillon
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