This acorn squash and quinoa is easy and delicious. The original recipe uses butternut squash, so you could probably use that if you can’t find an acorn squash. But! Acorn works, and it fits in completely with the flavour palate.*
Vegan Acorn Squash and Quinoa
1 acorn squash
1 cup quinoa
3-4 green onions, finely chopped
4 cloves garlic, minced
2 1/2 cups vegetable (or chicken) broth
2 tbsp. lemon juice, preferably fresh
pinch lemon zest
2 tsp fresh thyme, or 1 tsp dried
salt and pepper to taste
1. Preheat the oven to 400°F.
2. Halve the acorn squash, scrape out the seeds, and cut it into peel-less half-inch chunks. Toss with a sprinkle of salt, pepper, and lemon juice, spread the evenly over a greased or no-stick baking sheet, and bake for 15 minutes, stirring after 10.
3. Rinse the quinoa (I used white, but I think red would be OK). In a large pot over medium heat, lightly sautee garlic and green onion until the garlic starts to turn golden brown. Add the drained quinoa and stir until the quinoa started to smell toasted (it is weird. You will know when it happens). Add half of the thyme, all of the squash, and the broth.
4. Cover and simmer over medium heat until all liquid is absorbed (about 15 minutes or however long it takes). Remove from heat, and add the rest of the thyme, the lemon juice, the zest, and salt and pepper to taste. Add even more thyme if you really like thyme. Serve.
Adapted from Fat-Free Vegan.
* I am not really sure what a flavour palate is, but this recipe is pretty delicious.