Middle Eastern Stuffed Acorn Squash
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A warm, enticing blend of spices and mint from Patricia Green and Carolyn Hemming's "Quinoa Revolution".
- Ready In:
- 1hr 5mins
- 2 acorn squash (1-1/4 - 1-1/2 lb. each)
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1⁄4 teaspoon cinnamon
- 1 pinch ground cardamom
- 1 1⁄3 cups water
- 2⁄3 cup red quinoa
- 3 tablespoons toasted salted cashew pieces
- 2 tablespoons diced dried apricots
- 4 teaspoons chopped of fresh mint (can sub thin sliced green onions for a different flavor)
- Preheat the oven to 400°F.
- Cut the acorn squash in half lengthwise and remove the seeds and strings. Place squash cut side down in a shallow baking dish and fill with 1/4" of water. Bake for 30-35 minutes, until the flesh is easily pierced with a fork.
- In the meanwhile, melt the butter in a small saucepan on medium heat, whisking constantly. Watch closely as brown flecks begin to appear. As soon as the butter turns a caramel brown color and has a nutty fragrance (this should take between 4-6 minutes; do not allow the butter to turn black), remove from the heat and transfer to a medium bowl. Stir in the olive oil, cinnamon and cardamom. Note: Can add additional spices, like ground coriander, ground cumin, red or black pepper.
- Add the 1 1/3 cup water and quinoa to the same saucepan. Bring to a boil, reduce to a simmer, cover and cook for 17 minutes. Remove from the heat and fluff with a fork.
- Toss 2 cups of the quinoa with the seasoned brown butter, cashews, apricots and mint. Cover the quinoa mixture to keep it warm if the squash needs more time to finish baking.
- Equally divide the quinoa filling among the four squash halves. Serve immediately. Refrigerate leftovers for up to 2 days.
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