roasted acorn squash with cranberries & quinoa
Acorn squash is a delicacy to me. It is a tongue happy meal i say and by adding quinoa & cranberries ( i love cranberie) it brightened it up. Not all meals need to have red meat when you have a full acorn squash. This light dinner will not have you loosen your belt, buut feel delighfully full. Try it and see se and let me know I would love to see your plate.
yield
2 serving(s)
prep time
10 Min
cook time
45 Min
method
Convection Oven
Ingredients For roasted acorn squash with cranberries & quinoa
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1 mdacorn squash
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1 cquinoa, cooked
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1 smpackage of frozen brussel sprouts room temp
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1/4 cdried cranberries unsweetened
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1 smsweet potato
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1 sprigscallion diced
How To Make roasted acorn squash with cranberries & quinoa
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1Wash and cut accorn squash in half. Scoop out seeds and drizzle with olive oil. Place in baking pan cut side down, then bake halves on 400 degrees F, (200 c) for about 35-45 minutes. Bake your small sweet potato at the same time.
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2While acorn halves are baking. Go ahead and make your quinoa, ( per directions) mix dried cranberries into quinoa while still hot. add alittle butter to taste. Set aside and keep warm.
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3Slice you brussel spouts in half and place on a cooking sheet, spritze with olive oil, add salt and pepper and garlic powder to taste. Place on botom rack in oven, I use frozen brussel sprouts, rinsed and made room temp before cutting in half.
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4When acorn squash is done fill the middle with your quinoa cranberry mixture. Cut sweet potaoto in half and dice the other half to add to acorn. I like scallions also but that is optional. Then cut and add a little to quinoa. Plate your food.. When brussel sprouts are done place on plate also with other half of sweet potato.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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