As fall settles in, and oddly-shaped pumpkins, juicy apples and multi-colored squash slowly begin to take over the produce section of your local market, we’ve partnered with Ashley, our running buddy and soon-to-be Registered Dietitian, to bring some healthy fall flavors into your kitchen.
Both filling and delicious, acorn squash is loaded with vitamins, minerals and fiber. Just a 1/2 cup of acorn squash provides approximately 20% of your daily vitamin C! It’s also a rich source of magnesium and potassium, which could decrease your risk of stroke, osteoporosis and diabetes.
A sweet, nutty flavor profile, acorn squash makes for a versatile canvas. Dressed up with other fall favorites or served simply roasted, acorn squash is a common crowd-pleaser this time of year.
With just a handful of ingredients and minimal prep time, this recipe makes for an easy, vegetarian weeknight meal (with the potential for leftovers to reheat for lunch or dinner the next day).
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
- 2 acorn squash, halved with seeds removed
- 1/2 cup quinoa, rinsed
- 1 cup low sodium vegetable broth
- 1 apple, diced
- 2 cups kale, stems removed and roughly chopped
- 1 cup mushrooms, sliced
- 1 tbsp fresh sage, minced
- 1 tbsp olive oil
- Sea salt and pepper, to taste
- 1/8 cup roasted pine nuts (optional)
- Preheat oven to 400 degrees.
- Place acorn squash halves on a baking street. Brush with olive oil and season with salt and pepper.
- Roast for 45 to 60 minutes, until the squash is tender.
- While the squash is roasting, cook the quinoa. Place quinoa and broth in a small pot. Bring to a boil, cover and reduce to a simmer. Cook for 12 to 15 minutes.
- Meanwhile, saute the mushrooms, sage and apples in olive oil for 3 to 4 minutes. Add in the kale and saute until soft (another 2 to 3 minutes).
- After the quinoa is done, add to the sauteed vegetables. Season with salt and pepper and stir to combine.
- To toast the pine nuts, simply place in a stone baking dish and heat in the microwave for 4 minutes.
- Once the squash has cooked, remove from the oven and fill with the quinoa mixture. Top with pine nuts and serve hot.