Another night cooking with ingredients from the Hamptons I decided to stay on the apple track and add one of my all-time favorite Fall produce, the acorn squash. LifeThyme market has the best roasted vegetables in their hot bar these days, loaded with all types of squash, carrots, onions…picking up dinner from there has become quite a habit but I thought I’d put my own spin on things tonight and do things my own way. This recipe was pretty much a test so the measurements are not exact. Feel free to play with your own flavors and let me know what you come up with!
Roasted Squash + Ginger Apple Quinoa
(Serves 2-3 as a main)
1 acorn squash, quartered and seeded
pure maple syrup
freshly ground black pepper
extra virgin olive oil
1/4 cup cooked quinoa
almond slivers, toasted
1 garlic clove, minced
1 tsp fresh ginger, minced
1/2 onion, chopped
fresh parsley, chopped
2 tsp dijon mustard
1/2 cup crimini mushrooms, chopped into bite-sized pieces
1/2 apple, cored and cut into bite-sized pieces
Heat the oven to 350 degrees. Place the squash cut-side up on a baking sheet. Drizzle with olive oil, pure maple syrup, sea salt and black pepper. Bake for about 30-35 minutes until you can easily poke with a fork.
Heat a splash of olive oil in a medium skillet or saucepan over medium heat. Add the onions and saute for a few minutes, until soft and translucent. Stir in the mushrooms and the apple and saute a few more minutes. Stir in the garlic and ginger and saute for another minute or so and then add the dijon mustard and toss until all of the flavors start to combine.
Add the cooked quinoa, some of the almonds and the parsley to the skillet and sprinkle with sea salt and black pepper. Drizzle with a bit more pure maple syrup and toss to your liking.
Serve over the acorn squash and top with more almond slivers for a nice crunch.