Monday, February 12, 2018


This weekend in Chicago, a pretty big snowstorm blew through the midwest, and instead of a night out on the town, my college besties and I wound up having a cozy, cook at home night. Using food we already had in the house, we came up with this really yummy, super comforting dish. Not only did this turn out to be really delicious, but just as easy too!

Roasted Acorn Squash with Cherry Studded Quinoa Stuffing


Acorn Squash
3 medium acorn squash
Olive oil
Garlic Powder
Himalayan sea salt & freshly ground pepper

1 cup of quinoa
2 cups vegetable broth
1 shallot, minced
1/2 bulb of fennel, diced
1/2 cup dried cherries, chopped
1/4 cup pepitas
1 small bunch kale, chopped
1/2 large lemon, juiced
1 tsp dried thyme
1 tsp dried saged
1/2 tsp dried rosemary
Fresh Parsley, chopped

Tahini Sauce
1/4 cup Tahini
1 tbsp Nutritional Yeast
Juice of half a Lemon Juice
Water, for desired consistency


For the squash
Preheat oven to 400 degrees. Wash squash well. Cut in half, and scoop the seeds from the core. Drizzle with olive oil, massage to spread evenly over the flesh, and sprinkle with garlic powder, salt and pepper. Squash will cook for an hour total.

For the stuffing
In a saucepan over medium heat, saute the shallot, fennel and dried herbs in a splash of olive oil or veg broth. Cook, stirring frequently, until fragrant and softened (about 10 minutes). To the same saucepan, add the quinoa, stir to coat in the vegetable mixture and toast for a few minutes before adding the vegetable broth. Bring to boil and return to simmer, allowing to simmer for about 20 minutes, or until the quinoa as absorbed most of the vegetable broth. At this point add the kale, cherries, pepitas and lemon juice to the mix, stir well to combine and allow to cook for another 5 minutes or so.

At 45 minutes, remove the squash from the over, and stuff the center of each with a heaping mound of the stuffing mixture, and return to the oven to bake for another 15.

To prepare the tahini sauce, simply place all of the ingredients in a blender or food processor, mix to combine.

After 15 minutes, remove the stuffed squash from the oven and allow to cool slightly. Top with a drizzle of the tahini sauce, and a sprinkle of  fresh parsley!

No Comments Yet, Leave Yours!