Recipe: Maple Butter Roasted Acorn Squash with Quinoa and Pecans

The last time my boyfriend came to Boston, that was in mid-January, we went out to meet some friends for dinner. We ended up in a fancy pub and I for once went with a totally unusual choice: roasted squash. Normally I am the person who orders burgers and fries in a pub. But for some reason this vegan dish sounded so interesting that I had to try it. It was also a little funny because my boyfriend ended up ordering a burger – between the two of us, I am much more of a meat eater whereas he tries to live as vegetarian as possible. I mean I love squash in general, but I also like a good piece of meat every now and then. The dish I ordered turned out to be amazing. And then I remembered that I still had some acorn squashes at home and almost all of the other ingredients. So I tried to make it myself.

Recipe: Maple Butter Roasted Acorn Squash with Quinoa and Pecans | janavar

I came up with a recipe that I really like. Plus this dish is easy enough to make. Since I like foods a little spicy, I added red pepper flakes. I think they go really well with the sweet cranberries and the maple sirup. I finally also managed to use up my bag of quinoa – although only yesterday I looked into a box on another shelf and found another bag full of it. So cooking more often at home is quite useful because I use up my hidden stocks. In this recipe I make more of the quinoa mixture than I need to fill the squash halves. So you have a little more of it to put next to the squash. Or you just eat it a day later as a cold salad. That’s what I actually did – I filled it into a glass and took it to work with me. Even without the squash it is delicious. Also: If you don’t like blue cheese, just leave it out or substitute it with crmbled feta cheese.

Recipe: Maple Butter Roasted Acorn Squash with Quinoa and Pecans | janavar

Serves for 4

Recipe: Maple Butter Roasted Acorn Squash with Quinoa and Pecans

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients

  • 2 acorn squashes
  • 2 tbsp. butter
  • 6 tbsp. maple sirup
  • 1 cup quinoa
  • 2/3 cup dried cranberries
  • 3 tsp. pecan pieces
  • 1 cup spinach
  • 1 tsp. garlic
  • 1/3 onion
  • salt
  • pepper
  • nutmeg
  • thyme
  • red pepper flakes
  • crumbled blue cheese

Instructions

  1. Preheat the oven to 200 °C (400 °F).
  2. Cut the acorn squashes in half and scoop out the seeds.
  3. In a little pan melt the butter and mix with 3 tbsp. of the maple sirup. Dab the mix on the insides of the squash halves.
  4. Put the squash into the oven for about 35 minutes.
  5. Cook the quinoa in a pot together with about 2 cups of water. It takes about 15 minutes until it's done. Let it cool down a little.
  6. Mix the quinoa with all remaining ingredients except for the blue cheese.
  7. After about 35 minutes take the squash out of the oven. Fill the quinoa mix into the halves. Put everything back into the oven for another 10 minutes.
  8. After taking out the filled squash, sprinkle a bit of crumbled blue cheese on top of each half.
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Recipe: Maple Butter Roasted Acorn Squash with Quinoa and Pecans | janavar

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