Roasted acorn squash with grapes, goat cheese, and quinoa
Gluten Free, Vegetarian, Soy Free
35 – 45 Minutes
For this elegant winter feast, Chef Justine shares a nifty trick: she tucks fresh garlic cloves under acorn squash halves before roasting them. The squash takes on the flavors of the the garlic, while the garlic cloves roast without burning. Then she uses the garlic to season an easy dressing for the quinoa.
- 1 acorn squash
- 3 to 4 shallots
- 5 ounces red grapes
- Peeled fresh garlic
- ½ cup rainbow quinoa
- 1½ ounces roasted almonds
- Fresh flat-leaf parsley
- Fresh thyme
- 1 tablespoon sherry vinegar
- ¼ cup crumbled goat cheese
Prep and cook the squash and grapes
- Cut the acorn squash in half from stem to tip; scoop out the seeds.
- Peel the shallots; cut them crosswise into ¼-inch-thick slices.
- Pick the grapes from the stems.
While the squash roasts, cook the quinoa.
Cook the quinoa
- In a strainer, rinse the quinoa.
While the quinoa cooks, make the vinaigrette and stuff the squash.
Prep the garnishes; make the garlic vinaigrette
- Coarsely chop the almonds.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Strip the thyme leaves from the stems.
- Transfer the roasted garlic cloves to a cutting board; using the side of a knife, smash the garlic to a coarse paste.
Stuff the squash; dress the quinoa
Fluff the warm quinoa with fork; add the garlic vinaigrette, almonds, and parsley and stir to blend.
Nutrition per serving: Calories: 740, Protein: 22 g, Total Fat: 34 g, Monounsaturated Fat: 12 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 6 g, Cholesterol: 10 mg Carbohydrates: 94 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 630 mg
Contains: milk, tree nuts