For a dish that’ll bring a warm glow to your table, make this roasted acorn squash stuffed with savory quinoa, tart cranberries and pumpkin seeds. The medley of flavors, textures and aromas created with Suncore Foods superfoods is as seasonal and festive as it is earthy and comforting – perfect for a holiday dinner or a relaxed winter weeknight. It’s a harvest in a golden bowl that you can eat!
Golden Quinoa-Stuffed Acorn Squash
- 2 acorn squashes halved and deseeded
- 2 Tbsp. olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 3/4 cup finely diced celery
- 1/4 tsp. pepper
- 3/4 tsp. Suncore Foods Rose Salt
- 1 cup Suncore Foods Quinoa Royal Pearl Seeds
- 2 cups vegetable broth
- 3/4 cup cranberries fresh or frozen
- 2 Tbsp. Suncore Foods Hulled Hemp Seeds
- 1/3 cup raw pumpkin seeds
- 2 Tbsp. vegan butter
Preheat oven to 375 degrees F.
Cut squash in half and remove seeds with spoon.
On baking sheet, place squash flesh side down. Roast 25-35 minutes, until squash is tender.
Preheat large saucepan or Dutch oven and add oil. Add onions and sauté 5-7 minutes. Add garlic, celery, salt and pepper and cook additional 3-4 minutes.
Add quinoa to pan, stir and pour in vegetable broth. Cook until liquid is absorbed and quinoa is fully cooked, about 15 minutes. Add cranberries and cook until just softened. Stir in pumpkin seeds and hemp seeds. Finish with butter and stir well.
Remove squash from oven, flip over, brush with olive oil and sprinkle with salt. Fill squash with quinoa filling. Return to oven for an additional 15-20 minutes; let cool slightly before eating.