squash

Roasted Acorn Squash with Quinoa Stuffing

I went back and forth about what to write here today. Do I talk about all the stuff that's going on in our lives... the work, the house projects, our upcoming travels? Do I talk about the presidential election? Or the weather, which has been pretty fall-like recently (though today it's in the 70s and feels like summer... what's the deal with that)? I'm a little too tired to talk about any of these things, so I'm going to stick with this recipe (I'm sure you'll hear more from me about all of those other topics later on). This is one of those recipes that just popped up out of nowhere. I usually neglect winter squash when we get it from our food-coop, but for some reason I decided to put in the oven immediately. I made a mad rush to see what we had to pair with it and, thankfully, found all the ingredients for a quick filling. This is one of those dishes that makes the house smell wonderful, with those sweet, nutty aromas from the baking squash and the scent of sautéed onion and garlic and rosemary simmering on the stove. I'd forgotten just how delicious roasted squash can be. It's a recipe I'll be returning to again quite a few times this winter. 

Roasted Acorn Squash with Quinoa Stuffing

Yield
2 servings

Ingredients
For the roasted acorn squash
1 acorn squash, tops trimmed and the squash cut in half lengthwise, seeds removed
Olive oil
Salt

For the Quinoa Stuffing
1/2 cup red quinoa
1 cup veggie broth
1 garlic clove, finely chopped
1 lb white button mushrooms, stems removed and sliced thinly
3 celery stalks, sliced
1 small white onion, coarsely chopped
1 clove garlic, minced
1/2 cup dried cranberries
1 teaspoon fresh rosemary, chopped
2 teaspoons parsley, chopped
1 teaspoon lemon
Olive oil
Salt
Black pepper

Directions

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil. Rub squash with olive oil and season generously with salt. Place, cut side down, on the pan bake for 30 minutes, until fork tender and golden brown. 

While the squash is roasting, prepare the quinoa. Add the veggie broth to a pot and bring to a boil.  Stir in the quinoa, cover and reduce heat to medium low.  Simmer until all the veggie broth has been absorbed, approximately 15 minutes. Remove from heat and let cool.

Heat 1 tablespoon olive oil in a skillet set over medium-high heat. Add chopped onion and garlic and cook for 2 minutes, stirring occasionally. Add mushrooms, chopped celery, and chopped rosemary and season with salt and pepper. Cook, stirring occasionally, for 5 minutes. Transfer to a large mixing bowl.

Add quinoa to the mixing bowl with the cooked vegetables. Stir to combine. Add dried cranberries, parsley, and lemon zest. Stir to combine. Season with salt and black pepper, to taste.  

Spoon filling into the cut side of the acorn squash.

 

Fall Veggie Pot Pie

FALL VEGGIE
FALL VEGGIE POT PIE
FALL VEGGIE POT PIE

Fall Veggie Pot Pie

Serves 4-6

Ingredients
2 tablespoons olive oil
2 yellow onions, diced
1 small butternut squash, peeled and cut into 1/4 inch cubes
2 carrots, peeled and cut into 1/4 inch cubes
2 russet potatoes, peeled and cut into 1/4 inch cubes
1/2 turnip, peeled and cut into 1/4 inch cubes
1 cup frozen peas, thawed
1 tablespoon fresh, flat leaf parsley, chopped
3 tablespoons butter
1 1/2 tablespoons flour
1 1/2 cups vegetable broth
1/2 cup heavy cream
1 sheet frozen puff pastry, thawed

Instructions
1. Preheat oven to 375 degrees.

2. Place olive oil in a large saute pan and set to medium heat. Add the onions and cook for a minute.

3. Add the butternut squash, carrots, potatoes and turnip to the pan.  Season with salt and pepper and cook for another 6 minutes, stirring occasionally.  Mix in peas and take the pan off heat.

4. In a saucepan, heat the butter at medium heat.  Once it has melted, add the flour and whisk until combined.  Whisk in the vegetable broth 1/2 a cup at a time. Whisk in the heavy cream.  Remove from heat.

5. Pour cream mixture over cooked vegetables and toss to combine.  Mix in parsley.

6. Transfer mixture to a 9 by 9 glass baking dish.

7. Top with puff pastry sheet and fold into sides of pan.

8. Bake for 40 minutes or until the puff pastry is golden brown. Remove from oven and serve.