Similar to my recent parsnips order, when I saw acorn squash was available for grocery delivery, I added that to my cart on a whim. Why not try something new?

While I was initially planning on thinly slicing the squash for roasting, as I have seen others do, I became intrigued by the various "stuffed" versions on recipe websites. However, none had the flavor combos that I was looking for - or called for only ingredients I had in my kitchen - so I decided to create a recipe based on three websites. Ingredients and directions below!
Ingredients
For 2 main course servings
- 1.3 pound acorn squash
- Grapeseed oil
- Salt
- Pepper
- 1/4 cup quinoa, rinsed
- 3 tbsp. chopped parsley
- 2 tbsp. roasted, unsalted pepitas (optional)
- Juice from 1/4 lemon
- 3 tbsp. minced red onion
- Red wine vinegar, to taste (I started with a splash, but probably could have used 2 - 3 quick splashes or 1-2 tbsp.)
- 1/4 cup feta in brine, cut into small pieces
Directions:
1. Pre-heat oven to 400 degrees. Cut acorn squash in half, through top and bottom ends of squash, and scoop out seeds. Brush approx. 1 tbsp. grapeseed oil along cut edges of the acorn squash, sprinkle a light coating of salt and pepper, and place the squash face down on a lined baking sheet. Place in oven and bake for 40 minutes, turning pan once halfway through baking.


2. Meanwhile, cook the quinoa on the stovetop with 1/2 cup water until al dente to tender (bring quinoa and water to a boil, then reduce heat to a simmer and cover pot until water mostly evaporated).
3. While quinoa is cooking, chop the remaining herbs, vegetable, and cheese, and mix together. When quinoa is cooled, combine the mixtures.


4. After removing the acorn squash from the oven, when it should be easily pierced by a knife, carefully flip over the squash pieces so that the cut sides are up. Spoon and press down equal amounts of the filling into the squash.


5. Place the baking sheet back into the oven, and bake for another 10 minutes. Cool for 5-10 minutes before serving.

I really liked this comforting yet elegant squash dish, with its salty, sweet, and sour flavors, though I think more red vinegar would have helped to add a more pleasant contrasting sourness to the squash. My husband did not like the pepitas inclusion for textural / flavor reasons (too salty, and would have preferred a smoother filling mixture) though I didn't have that same reaction. Doubling this recipe would make for a wonderful healthy main course for a dinner party for 4.