Looking for a cozy, nutritious meal that will warm your soul and tantalize your taste buds? Dive into the delightful world of our Roasted Acorn Squash Quinoa Bowl! This vibrant vegetarian dish combines the sweet, nutty flavors of roasted acorn squash with fluffy quinoa, crunchy walnuts, and a hint of maple syrup, creating a perfect harmony of taste and texture. Whether you're a seasoned chef or a kitchen novice, this recipe is not only easy to make but also packed with nutrients to fuel your day. Get ready to impress your family and friends with this stunning bowl that’s as beautiful as it is delicious!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 2 servings
Ingredients
- 1 acorn squash, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Cut the acorn squash in half lengthwise and carefully scoop out the seeds. Drizzle the squash halves with olive oil and season with salt and pepper.
- Place the squash cut-side down on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, rinse the quinoa thoroughly in a fine-mesh strainer under cold water.
- In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and quinoa is fluffy.
- Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning.
- Once quinoa is cooked, fluff with a fork and stir in dried cranberries, toasted walnuts, and maple syrup. Season with additional salt and pepper to taste.
- Remove the roasted squash from the oven. If desired, brush the inside with a little extra maple syrup.
- Fill each roasted squash half with the prepared quinoa mixture, allowing it to overflow slightly.
- Serve immediately, garnishing with additional chopped walnuts or fresh herbs if desired.
Tips
- Choose the Right Squash: Look for acorn squashes that are firm and heavy for their size, with a deep green color and a few orange patches for sweetness.
- Enhance the Flavor: For an extra layer of flavor, consider adding spices like cinnamon or nutmeg to the squash before roasting, or mix in some sautéed garlic and onions with the quinoa.
- Quinoa Rinsing: Don’t skip rinsing the quinoa! This step removes the natural coating called saponin, which can give a bitter taste.
- Perfectly Toasted Walnuts: Keep an eye on the walnuts while toasting; they can burn quickly. Stir them frequently and remove them from the heat as soon as they become fragrant.
- Make It Your Own: Feel free to customize your quinoa bowl by adding other ingredients like roasted vegetables, feta cheese, or fresh herbs for added flavor and texture.
- Meal Prep: This recipe is perfect for meal prep! Make extra quinoa and roasted squash, and store them separately in the fridge for quick meals throughout the week.
- Serving Suggestions: Serve your quinoa bowl warm, garnished with fresh herbs like parsley or cilantro, or a dollop of yogurt for a creamy finish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
