Hello everyone! I hope you are all having a fantastic fall season. Eating lots of squash and apple cider and sweet potatoes I hope?! I just returned from a lovely fall road trip/vacation that was so much fun! It really hit the spot when it comes to everything I crave in the fall. My lovely grandmother and I took our time driving through the beautiful Oregon Willamette Valley, from Northern California to Portland. We enjoyed beautiful fall colors wherever we went. Reds and golds that were a photographers delight! We visited some farms that were stocked up on pumpkins, and corn mazes, and hayrides galore! We ate like queens, and loved every bite. Best of all, I was able to spend time with my wonderful family!
With so many gorgeous squash at every road side stand, It was hard not to grab one of every variety! We tried though!
I made this recipe for Thanksgiving last year and really loved it. It is filled with all the flavors that I love in the fall like apples, cranberries, and sweet creamy squash. I also toss in some toasted seeds and pistachios for some crunch, and a salty contrast for the sweet. It has that nutrient rich quinoa that we all love, although rice would be a great replacement if that’s your thing. It is great as a fancy looking side dish for a dinner party, or as a perfect little lunch for one!
- 2 Medium Acorn Squash
- ½ Cup Quinoa (I used a tri-colored blend, but you can use whatever you like)
- 1 Cup Vegetable Stock
- 1 Large Apple Diced Small
- ¼ Cup Craisons
- ¼ Cup Chopped Pistachios
- Seeds From Acorn Squash
- 1 tsp Olive oil
- Optional: Italian Parsley for garnish
- Salt and Pepper to taste
- Preheat oven to 400 degrees
- With a sharp knife, slice squash in half long ways.
- Remove seeds and set aside to toast later.
- Rub a little olive oil onto squash and lay cut side down onto baking dish or cookie pan.
- Bake for 1 hour or until flesh is tender.
- While your squash is baking, place quinoa and veg stock on the stove and bring to a boil.
- Lower heat to a simmer and cook until liquid is mostly gone and quinoa is fluffy and tender.
- When squash is done baking, scoop out flesh into a large bowl. If you are going to use the skin as a bowl, be careful to keep intact.
- Combine squash, quinoa, apples, craisons, and pistachios.
- Wash the squash seeds in water to remove any squash strings.
- Pat to dry with a kitchen towel.
- Place in a bowl and drizzle just enough olive oil to coat lightly, and a dash of salt.
- Place in a dry saute pan on medium heat on the stove-top.
- Stir often so the seeds dont burn, until lightly browned.
- Scoop filling back into squash skins or bowls and top with toasted seeds!
- Garnish with a little parsley if you like.
Make it, eat it, enjoy!!
Have you guys been to any great roadside stands lately? Tell me about it!