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Middle Eastern Stuffed Acorn Squash

A warm, enticing blend of spices and mint from Patricia Green and Carolyn Hemming's "Quinoa Revolution".

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • 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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@gailanng
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@gailanng
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"A warm, enticing blend of spices and mint from Patricia Green and Carolyn Hemming's "Quinoa Revolution"."
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  1. gailanng
    A warm, enticing blend of spices and mint from Patricia Green and Carolyn Hemming's "Quinoa Revolution".
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