Acorn Squash with Cranberry Apple Quinoa

1/2 cup white quinoa, rinsed
1/2 cup red quinoa, rinsed
1 cup orange juice
2 cups apple juice or cider
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 acorn squash
5 tablespoons butter, divided
1 medium onion, diced
1 carrot, diced
1 celery rib, diced
1/2 cup dried cranberries
1/2 cup dried apples, diced
2 tablespoons maple syrup
1/2 cup sliced almonds, toasted
1/4 cup chopped fresh parsley

Toast quinoa in a dry, heavy-bottomed pot for about 3 minutes. Add orange juice, apple juice, cinnamon, allspice, nutmeg, salt and pepper. Simmer, covered, for 25 minutes.

Meanwhile, preheat oven to 350°F. Cut each acorn squash in half and place cut-side down in a baking dish filled with 1/2 inch of water. Bake for about 25 minutes. While squash bakes, melt 3 tablespoons of butter and sauté onion, carrot, and celery over medium heat for 8 to 10 minutes. Add sautéed vegetables to the simmering quinoa, along with the dried cranberries, apples and maple syrup.

Simmer the aromatic mixture for 10 more minutes, at which point the quinoa should be fully cooked and hold together like sticky rice. Remove from heat and stir in sliced almonds and parsley.

Turn the squash cut-side up and brush with remaining 2 tablespoons of melted butter. Fill each half with 1/4 of the quinoa mixture and return to the oven for 10 minutes, or until the squash is tender when pierced with a fork.


3 responses to “Acorn Squash with Cranberry Apple Quinoa

  1. Pingback: Top 10 Fall Recipes « Taras Kitchen Online Blog·

  2. Pingback: Tara’s Top 10 Fall Recipes « Taras Kitchen Online Blog·

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