My wife found this and we made when Mark and Missy came up from DC, we had no cranberries so we tried it with tart dried cherries. This was great, I mean really good. I asked Marie if I could use her pictures and post she said no problem. You can find more of her recipes here citronlimette, it is a nice site with some great recipes and ideas. Thank you Marie for this great treat!
Seasonal acorn squash stuffed with quinoa. pecans and cranberries is my idea of a healthy vegetarian meal. This recipe for orange quinoa stuffed acorn squash is easy to prepare and a real feast. I love the sweetness of the squash and the nuttiness of the quinoa.
Quinoa is addictively delicious. Quinoa is usually treated like a grain or starch, cooking up like rice or pasta in a fraction of the time.
Choose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots.
Once the seeds are removed, winter squash can be baked, steamed or simmered.
- 2 small acorn squashes, halved length-wise, seeds removed
- 5 tablespoons olive oil, divided
- 1 cup vegetable broth
- 1 cup orange juice
- 1 cup quinoa
- 1 small onion, diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- ½ cup dried cranberries – we were out of these so we substituted tart cherries
- ¼ cup chopped pecans
- Salt and freshly ground black pepper
- 2 tablespoons maple syrup (optional)
- Preheat oven to 425 degrees. Line baking sheet with parchment paper or foil. Rub squash flesh with 3 tablespoons oil and place face up on baking sheet. Roast 30-35 minutes or until flesh is easily pierced with a knife. Remove from oven and cool.
- Meanwhile, in saucepan bring broth and orange juice to a boil; stir in quinoa, lower heat and simmer, covered until ready. When quinoa is done cooking, turn off heat.
- In medium pan, heat remaining 2 tablespoons oil over medium heat. Add onion and celery and sauté until soft and translucent, about 6 minutes. Add garlic and thyme and sauté an additional 1 minute.
- Add onion mixture, cranberries and pecans to cooked quinoa and toss until combined; add salt and pepper to taste.
- Fill each squash half with quinoa mixture. Drizzle with a bit of maple syrup before serving, if desired.
Cranberry sauce is something we love and every year we try another recipe this year a repeat, one we tried way back in 2002 from YankeeMagazine recipe and liked. With our own twist of course.
Yield: 18-20 servings
This tangy cranberry compote is a great way to refresh your taste buds mid-meal.
- 1 cup dried cranberries (you can substitute raisins)
- 1 12-ounce package cranberries
- 1 cup maple syrup (or sugar)
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- 3/4 cup cider vinegar
- 1 tablespoon grated lemon peel
- 1/4 cup orange juice
- 1/4 cup water
- Garnish: orange zest
In a large saucepan over medium heat, combine all ingredients. Cover mixture and cook 20 minutes, stirring occasionally. Cool in pan. Transfer to a glass jar with an airtight lid, cover, and refrigerate. When ready to serve, pour compote into a serving dish and garnish with orange zest.