Description
A warm and hearty vegetarian dish featuring sweet maple-glazed acorn squash roasted to perfection and served over a bed of fluffy quinoa. This meal is perfect for a cozy winter evening.
Ingredients
Scale
- 1 acorn squash, halved and seeded
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup chopped pecans (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Place acorn squash halves cut-side up on a baking sheet.
- Brush the cut surfaces of the squash with olive oil.
- In a small bowl, whisk together maple syrup, cinnamon, and nutmeg.
- Brush the maple syrup mixture over the acorn squash.
- Season with salt and pepper.
- Roast for 40-50 minutes, or until the squash is tender and caramelized.
- While the squash is roasting, cook the quinoa. Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until broth is absorbed.
- Fluff the quinoa with a fork. Stir in chopped pecans if using.
- Remove squash from oven. Fill the cavities of the roasted squash with the cooked quinoa.
- Garnish with fresh parsley. Serve warm.
Notes
- For extra sweetness, drizzle with a little more maple syrup before serving.
- Other nuts like walnuts or almonds can be substituted for pecans.
- A pinch of cayenne pepper can be added to the glaze for a hint of spice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash with quinoa
- Calories: Approximately 450 kcal
- Sugar: Approximately 25g
- Sodium: Approximately 300mg
- Fat: Approximately 18g
- Saturated Fat: Approximately 3g
- Unsaturated Fat: Approximately 15g
- Trans Fat: 0g
- Carbohydrates: Approximately 70g
- Fiber: Approximately 10g
- Protein: Approximately 12g
- Cholesterol: 0mg
