Recipe of the Week

Maggie Lyon

Roasted Acorn Squash with Red Quinoa Pilaf and Pepitas

*Makes 4 portions, ½ acorn squash per person.*

This is an excellent winter recipe that is light, but hearty. Serve alongside a luscious green salad to boost your nutrients.

Roasted Acorn Squash with Red Quinoa Pilaf and Pepitas

2 acorn squash – halved, and roasted at 400 degrees Fahrenheit with extra virgin olive oil (EVOO), maple, salt, and pepper
2 cups red quinoa, soaked overnight and cooked in salted bay water
10 baby bella mushrooms, sliced thin
1 red onion, diced
1 tbs fresh sage, chopped
2 tbs EVOO
1 tsp Bragg’s liquid aminos
1 cup toasted pumpkin seeds

Caramelize mushrooms and onions respectively, seasoning with salt and pepper.
Mix quinoa, onions, mushrooms, ¾ pepitas, sage, EVOO, liquid aminos together in a bowl.
Stuff cooled acorn squash halves. sprinkle remaining pepitas on top.
liquid and really gives it an immense flavor all throughout.
Optional, but encouraged: Once plated, heap finely grated Parmesan over the finished pasta.