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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.
Pan-Seared Salmon with Israeli Couscous + A Giveaway
Just before I began my junior year of high school, I decided to give up red meat. I'd come to realize that I was consuming way too much of it and it really didn't make me feel good. Soon after, I gave up poultry (a harder decision, given my love for roast chicken and chicken salad). I decided to stick with a mostly vegetarian diet with a good amount of seafood thrown into the mix (aka pescetarianism). I have always enjoyed a nicely cooked piece fish and it was around that time that I was introduced to sushi, which I immediately became obsessed with. Eating this way made me feel better, lighter even. I saw fairly quickly that I was actually losing weight. Photographing food at restaurants almost every day, I'm constantly surrounded by beautiful plates of lamb and chicken (and SO many burgers), and I have to explain to these chefs that, unfortunately, while it looks and smells amazing, I'll have to pass on trying it and suggest that the kitchen staff gets their hands on all those dishes. When I divulge that I keep pescatarian, they always agree... there are few things better than a beautiful filet of salmon or a piece of grilled swordfish or halibut.
So, now that I've explained my love for seafood... now I can go into my adoration for this gorgeously designed fish pan I was sent by All-Clad. I feel like I've mastered oven roasted/broiled and grilled fish down, but I've sometimes found pan-searing to be a little challenging (mainly, flipping the filet over in the pan, which can easily fall a part and make a mess if not done correctly). The riveted stainless-steel interior makes all if it so much easier and I didn't have any problems getting the fish flipped. I'm so excited for this addition to my cookware collection and I know that you will enjoy it as well. Which brings us to...
GIVEAWAY DETAILS! All-Clad has been kind enough to provide one of their Stainless-Steel Fish Pans to a lucky reader!
To enter, just leave a comment on this post. Only one entry per person. Eligible to US residents only (sorry international friends)! Giveaway ends at 12PM EST on Monday, October 17, 2016. The winner will be notified via e-mail. If the winner does not respond within 48 hours, another name will be drawn. (Note: Be sure to fill out the e-mail field in the comment form)
Disclaimer: While All-Clad sent me this product for review, I have not been monetarily compensated for this post. All opinions are my own.
Salmon with Israeli Couscous
Yield
Serves 2
Ingredients
Olive oil
1.5 cups Israeli couscous
1/2 red pepper, diced
3/4 cup raisins
2 teaspoons garlic powder
Sliced almonds
2 tablespoons chopped fresh parsley
2 teaspoons lemon zest
Salt
1 lb salmon fillet (skin on)
Olive oil
2 tablespoons butter
Salt
Black pepper
4 lemon slices
Fresh chive
Directions
Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add couscous and cook, stirring often, for 4-5 minutes, until golden. Add 3 cups of water to the pot. Once the water comes to a boil, cover the saucepan with a lid and reduce heat to a simmer. Cook until all the liquid has been absorbed and the couscous is tender, about 15 minutes.
Transfer the cooked couscous to a bowl. Add the diced red pepper and raisins. Sprinkle the garlic powder, parsley, almonds, and lemon zest on top and stir to combine. Season with salt, to taste.
Season salmon fillet (flesh and skin) with salt. Set a large skillet (or fish pan) over high heat and pre-heat for 2 minutes. Add enough oil to coat the bottom of the pan. Add butter. Once the butter has melted, set fish in the pan, skin-side down, and cook until it is cooked 3/4 of the way up the fillet. Use a spatula to carefully flip the fish over so the flesh side is down, and cook for another 2 minutes (maybe less if it's a thinner piece). Season with salt and black pepper. Garnish with lemon slices and chive. Serve with Israeli couscous.
