Roasted Acorn Squash with Quinoa and Pistachios

Adapted (barely) from Whole Living Magazine (November 2011)

Perfect as a vegetarian entree or as a side dish in a larger meal, this recipe can be easily doubled for a larger crowd. It accompanies turkey beautifully, but stands alone on its own, too. The tender squash is just soft enough to be eaten easily with a fork. It scoops right out of its shell with ease.

  • 2 large acorn squash
  • 2 tablespoons olive oil
  • Kosher salt
  • Black pepper
  • 1 cup vegetable stock
  • 1/2 cup quinoa, rinsed
  • 1/4 cup finely chopped parsley
  • 1/4 cup feta cheese
  • 1/4 cup roasted, salted pistachios
  • 1 teaspoon champagne vinegar
  • Pinch red pepper flakes
  • Preheat oven to 425 degrees. Set the oven rack in the middle position.
  • Cut the acorn squash in half, then use the edge of a spoon to scoop out the seeds and strings. Place the halves on a baking sheet, then brush the cut side with 1 tablespoon of olive oil. Season the squash with salt and pepper. Turn the squash halves over on the sheet so the cut side is down. Roast squash for 20 minutes.
  • While squash is roasting, bring the vegetable stock and quinoa to a boil in a saucepan. Cover the saucepan, then reduce to a simmer and allow stock to absorb, about 15 minutes. Remove the saucepan from the heat, then uncover and allow to cool slightly.
  • In a medium bowl, toss the quinoa with the parsley, feta, pistachios, vinegar and remaining tablespoon of olive oil. Season with salt, if necessary, then finish with a pinch of red pepper flakes. Divide the quinoa among the squash shells and serve.
  • Quick Tips
  • 1. No vegetable stock on hand? Use water.
  • 2. If you will be hosting vegan diners, simply omit the feta cheese and add a few more nuts in their place.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

2 responses to “Roasted Acorn Squash with Quinoa and Pistachios”

  1. Christine says:

    So good. I didn’t have vegetable stock on hand so I used about 2/3 water with 1/3 apple cider for a bit of sweetness; also I threw in a handful of chopped celery. I’ll be making this again.

  2. Neil Warren says:

    A very impressive article. Well prepared. Very motivating!! Set off on to way

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