Quinoa with Acorn Squash
Another new seasonal vegetable! Acorn squash was once of the seasonal squashes I had always seen at the market, but since it’s normally right next to the butternut squash I would skip over it. This time I went straight for it and grabbed a large white squash. Typically I got for the mid-range options but since I had two recipes to try I knew I would need a bigger than normal baby. Once I got home I split it down the middle, wrapping half and placing in the fridge for later in the week. The other half was seeded, reserving the seeds for a tasty late-night snack as well as a topping for the quinoa. I had debated how to cook the squash, before deciding to saute this half and bake the second half so that I could try out the two most popular methods. The “base recipe” is one I have used many, many, many times with other gourds that way I could get a good comparison between the acorn squash and those I have had in the past.
I wasn’t impressed with how well the squash didn’t stand up to the recipe, but the taste was still amazing which is what really matters. At the last moment I decided to top it with some Greek Yogurt, just to see what it would do and I really enjoyed the creaminess it added to the dish. As a bonus there is also a coupon on the linked website, so great excuse to give it a try if you haven’t! (btw this company has no idea who I am, just noticed the coupon offer when I went to find a link to the brand I used)
For the seeds after making sure they were dry and clean, I coated them in olive oil and tossed them in a mixture of paprika, cayenne powder, and salt and then sauted them in EVOO. I cooked them until they were a nice golden brown shade, stirring frequently to prevent popping and burning.