Vegetable and Quinoa Stuffed Acorn Squash

We don’t like to pick favorites when it comes to food but we’re sorry: Fall food is where it’s at!

We finally feel compelled to turn on the oven again and start roasting our veggies which always bring out their natural sweetness (we love some sweetness)!

This is also the season that brings us squash (pumpkins are included in that family).

There are a million and one ways to prepare a squash, steam it, braise it, roast it, toast it, but one of our favorites it STUFFED.

Below is the perfect Fall Recipe, Vegetable and Quinoa Stuffed Acorn Squash.  This recipe is beautiful for dinner parties or your own special night with your honey (or friends!).  Enjoy!

What are your favorite fall recipes?  What are your favorite squash recipes?  Let us know in the comments below!
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Vegetable and Quinoa Stuffed Acorn Squash
Servings: 4
Time: 45 minutes

  • 2 small acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed well in a fine mesh colander
  • 1 yellow onion, chopped into a small dice
  • 2 cloves garlic, finely chopped
  • 2 zucchini, chopped into a small dice
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh sage
  • 2 tablespoons fresh thyme
  • Extra virgin olive oil
  • Sea salt and black pepper
  • Red pepper flakes

Optional:

  • ½ cup chickpeas, chopped
  • ¼ cup chopped pistachios (pine nuts would work well too)
  • ½ cup chopped mushrooms
  • Cheese – I recommend shredded raw goat cheese or crumbled feta

Directions

Heat oven to 425 degrees. Brush squash with olive oil and season with salt and pepper. Roast cut side down on a baking sheet until fork soft. Depending on your oven this can range from 25-40 minutes.

Once squash is in the oven prep all vegetables as mentioned above.

Meanwhile, bring quinoa and 1 ½ cups water, 1 teaspoon sea salt and a drizzle of olive oil to a boil in a pot. Reduce heat and simmer covered until water is absorbed and quinoa is soft, about 15 minutes. Fluff with fork and set aside.

To make the vegetable sauté heat 2 tablespoons of olive oil in a large skillet over moderate heat. Add garlic and onions and sauté until onion begins to soften, about 3 minutes.

Add zucchini, chickpeas, sage and thyme and any additional vegetables nd continue to cook until everything is softened and brown.

To assemble stuffing fold together vegetable sauté, cooked quinoa, pistachios, red pepper flakes and parsley.

Taste and add salt, pepper and a drizzle of olive oil if needed.

Fill squash with stuffing and top with cheese if using. Serve with an additional sprinkle of parsley.

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The Perfect Picnic

It’s the last official weekend of summer and we want it to go out with a bang.  Below is our Top 10 List of Picnic Must Haves to ensure you have equal parts fun and yumm in the sun.HCC the perfect picnic

1. It’s all about the blanket. We recommend something large and in charge that can accomodate all of your food & friends. Roll your blanket in this Pendelton carrier and it’s insta-picnic-chic.

2. Fun straws give your picnic a festive vibe.  Check out these adorable biodegradable straws.

3. For beverages, we recommend Belvoir Cordials. Mix it with some soda water and berries or spike it with your booze of choice. (Quinn<3s Tequila, Robyn + Vodka 4ever)

4. Bring along a salad like Holli Thompson’s Quinoa & Bean Salad with Mango.  This was definitely a crowd favorite during Salad Fest 2013.  Get the recipe HERE.

5. Seasonal fruit is a must. At this time of year we are bit past berries and totally onto stone fruit. Pick up some ripe peaches, plums and nectarines and you’ll be in heaven.

6. Also include seasonal fruit spread.  Before you know it, fall will be here so savor all the flavors of summer while you can! We adore Le Pain Quotidien’s Organic Strawberry Rhubarb Spread.  It’s made from great ingredients and is easy to find.

7. Cheeses. They’re a classic. We recommend asking your cheese monger for their recommendation for a good, organic goat or sheep’s milk cheese. It’s hard to go wrong with a goat brie or manchego.

8. It all comes together with the crackers. Some brand we love are Lesley Stowe’s Rain Coast Crisps, Mary’s Gone Crackers, and Edward & Sons Black Sesame Rice Crackers.

9. For dessert you must have chocolate.  We are obsessed with all things Gnosis, but especially their Fleur de Sel Bar.

10. You didn’t think we forgot about the basket?  It’s all about carrier.  We love this one from, where else but Target.

Are we missing anything?  What are YOUR favorite picnic go-tos?  Pretty please, share with the rest of the “Campers” in the comments below! 

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