Cooking with Eric - Baked Acorn Squash with Apples

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro offers a nutty flavor and chewy texture, while brown rice is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories, while pecorino is a cost-effective cheese alternative.

Preheat the oven to 400°F (200°C).

Cut the acorn squash in half and scoop out the seeds.

Brush the cut sides of the squash with olive oil and season with salt and black pepper.

Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender.

In a saucepan, combine quinoa and vegetable broth; bring to a boil.

Reduce heat, cover, and simmer for 15 minutes until quinoa is cooked and liquid is absorbed.

In a skillet, heat olive oil over medium heat; sauté onion, garlic, and celery until softened, about 5-7 minutes.

Stir in cooked quinoa, walnuts, dried cranberries, sage, and thyme; mix well and season to taste.

Flip the roasted squash halves over and fill each with the quinoa mixture.

Sprinkle with parmesan cheese and return to the oven for an additional 10-15 minutes until heated through and cheese is melted.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens