Acorn Squash with Cranberry Quinoa

December 14, 2011 Swedish Blogger



For Squash

  • 1 acorn squash
  • 2 Tbs honey
  • 1 Tbs olive oil
  • 1 tsp cinnamon
  • ¼ tsp cayenne

For Quinoa-

  • ½ cup quinoa, rinsed
  • 1 cup vegetable broth
  • 1 tsp cumin
  • ¼ tsp coriander
  • ¼ tsp cardamom
  • 1/8 tsp cinnamon
  • ¼ tsp salt
  • ¼ tsp fresh cracked pepper
  • 1 tablespoon honey
  • ½ cup dried cranberries
  • ½ cup finely chopped fresh parsley, rinsed and patted dry
  • ½ cup toasted pecans (see note below)


  1. To roast squash: Preheat oven to 400F. Cut acorn squash in half. Using a spoon, remove seeds and stringy flesh.
  2. In small bowl, whisk honey, oil and spices and brush onto exposed sides of squash. Place (face down) on rimmed baking sheet and bake for 35-40 minutes or when flesh is soft and tender. Meanwhile while squash is roasting, prepare quinoa.
  3. In a medium saucepan, bring quinoa, broth, spices, salt and pepper to a boil then reduce heat to medium low, cover and simmer for 15 minutes.
  4. Once all liquid is absorbed, stir in honey, cranberries, parsley and pecans.
  5. Spoon carefully into roasted squash and serve immediately.
  6. To toast pecans: Preheat oven to 350F. In a single layer, spread pecans on rimmed baking sheet. Toast for 10 minutes or until fragrant.

Recipe Notes: A hearty dish with a heavy serving of Vitamins A and C, potassium and fiber. Quinoa is a complete protein, so there is no need to add any meat entrees to round out the meal. Quinoa may also be spooned over tender baby spinach. Add a festive vinaigrette to greens if needed.

Preparation Time: 55 minutes total.
Yields: 2 servings (Nutrition Facts is for one-half of acorn squash plus generous ¾ cup quinoa filling).

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