Spicy roasted acorn squash served over a bed of garlic infused quinoa is an easy side dish or a main attraction in a 30 minute meal!
Spicy Acorn Squash and Garlic Infused Quinoa – Plated
First, I want to apologize for the delay in this post. It has been in the queue for about two weeks but administrative issues with the blog were demanding my attention. Hopefully, all of those issues are satisfied and I can get back to the fun part, posting yummy food!
I feel bad for winter squash. They have been type cast and primarily relegated to the sweet category. Most of the recipes for butternut squash, acorn squash, delicata, pumpkin etc. are either for sweet dishes — I’m thinking breads, pies, muffins and puddings — or, if they are included in a savory meal, they are drenched in brown sugar or maple syrup. Not that there’s anything wrong with that!! I just think it’s time they realize their full potential and get an invite to the spicy parties too!
Acorn squash has been extended the first invitation. It’s mild flavor embraces some nuttiness that is laced with a subtle sweetness. Brush this squash with walnut oil, sprinkle it with red pepper chili flakes, salt and pepper then roast it to a vague crispy brown — you will see it comes to life! The creamy, nutty flavor complemented by the salty heat is superb. Leaving the skin on adds a nice dimension and crunchy mouthfeel. Also, acorn squash won’t leave you hangin’ at the nutrition table. It is packed with Vitamins A, C, B-6, thiamine, folate and niacin. It contains a nice dose of plant protein and fiber but no simple sugars. Introduce it to our superfood quinoa, infuse it with fresh garlic (learn more about quinoa in my post Simplifying Quinoa ), and together they become a power couple!
So much deliciousness, but still another perk: This dish is so easy to prepare. It’s great anytime. You know those days when dinnertime comes around and you are exhausted, but not too tired to desire a nice warm gourmet meal that will delight your taste buds, fill your belly and provide ample nutrition for the next day — it’s perfect for those! A few simple extra steps will create this entire experience in about 30 minutes.
Spicy Acorn Squash and Garlic Infused Quinoa – 30 Minute Meal
Creating this plate is very simple. Once your squash and quinoa are underway (see process photos for making puffed quinoa in my The Many Faces of Cooking Quinoa post), wash an appropriate amount of your favorite green. I chose arugula as the pepperiness of this green pairs nicely with the squash and quinoa. I dressed the greens with olive oil, garlic, salt and pepper. Finishing the salad with sprouted pumpkin seeds provides another great source of plant protein, magnesium, and healthy fats. Lastly, slice and peel the avocado. Fanning it out on the plate makes a lovely presentation, especially when gently sprinkled with a little black pepper and one of your favorite finishing salts. I am quite partial to the Wild Garlic finishing sea salt by Falksalt. But most importantly, by adding the avocado you are adding a nutrient powerhouse. It brings yet more plant protein, Vitamins A, B-6 and C, calcium, magnesium, potassium, folic acid and a hefty dose of dietary fiber. Once the quinoa is finished, fluff it up in the pan and spoon a serving onto the plate. When the squash is finished roasting, cut it into desired size and place it on top of the quinoa. Voila!! A beautiful meal that is waiting to pleasure your palate, satisfy your hunger and meet your body’s nutritional needs.
Spicy Acorn Squash and Garlic Infused Quinoa – Cutting Acorn Squash
Spicy Acorn Squash and Garlic Infused Quinoa – Squash Seasoned For Roasting
Spicy Acorn Squash and Garlic Infused Quinoa – Squash Seeds
Don’t forget to save the seeds for roasting! A one ounce serving packs 5 grams of protein!! There are so many sweet and savory roasting options for these little guys — but that’s another post. I roasted mine with cocoa powder. Next up — Chipotle!! Check back soon for that post. Enjoy!!
Spicy Acorn Squash and Garlic Infused Quinoa
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Spicy roasted acorn squash served over a bed of garlic infused quinoa is an easy side dish or a main attraction in a 30 minute meal!
Ingredients
- 1 acorn squash
- 2 tablespoons oil (I use walnut)
- red pepper chili flakes
- salt and black pepper
- 1/2 cup sprouted quinoa (I use Tru Roots)
- 1 cup water
- 1 clove fresh garlic
- dash of salt
- 5 ounces arugula (or a preferred green)
- olive oil (to taste)
- granulated garlic (to taste)
- salt and black pepper Get $1 Off Falksalt with special Nutritionicity coupon code: $1OFFNCTY
- 1/4 cup sprouted pumpkin seeds (I use Go Raw)
- 1 fresh avocado
Instructions
- 1) Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Wash and dry squash. Cut squash through the center around the circumference. Remove seeds (don't forget to save them for roasting). You can use a spoon or ice cream scoop. Slice squash in 3/4 inch slices. If you find it difficult to cut, you can cut the halves in half. Cut in the same direction as the lines on the squash. This will make it easier to grip.
- 2) Place squash in a large bowl with the 2 tablespoons of walnut oil and mix with hands until coated. Place on baking sheet and sprinkle on each side with red pepper chili flakes, salt and pepper. Place in oven and bake for about 25 minutes (turn squash over about half way through).
- 3) Once squash is roasting place 1 cup water in a medium saucepan. Add 1 sliced garlic clove, a dash of sea salt and 1/2 cup sprouted quinoa. Bring to a boil. Turn heat on low and cover and cook for 15 minutes. Remove from heat and let cool for 5 minutes. Fluff with fork before plating.
- 4) *Instructions for a 30 Minute Meal*
- Creating this plate is very simple. Once your squash and quinoa are underway, wash an appropriate amount of your favorite green. I chose arugula as the pepperiness of this green pairs nicely with the squash and quinoa. Dress the greens with olive oil, granulated garlic, salt and pepper. Finish the salad with 1/4 cup sprouted pumpkin seeds and plate. Slice and peel the avocado. Fanning it out on the plate will make a lovely presentation. Gently sprinkle with a little black pepper and one of your favorite finishing salts. I prefer the Wild Garlic finishing sea salt by Falksalt. Once the quinoa is finished, fluff it up in the pan and spoon a serving onto the plate. When the squash is finished roasting, cut it into desired size and place it on top of the quinoa. Voila!! A beautiful meal that is waiting to pleasure your palate, satisfy your hunger and meet your body's nutritional needs.
So good!!!! I made this oil-free and it was still awesome. Great mix of flavors!
Hi Jenny! That’s great to hear. Thanks for sharing that the oil-free version is delicious too! I’m so glad you enjoyed the recipe. 🙂