January 15, 2020

January Recipe of the Month: Quinoa and Winter Vegetable Stuffed Roasted Acorn Squash



serves 4
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 2 acorn squash
  • 1/4 cup butter
  • 1 tsp minced garlic
  • 1/4 cup onion (diced)
  • 1/4 cup Brussels sprouts (chopped)
  • 1/4 cup carrots (chopped)
  • 1/4 cup kale (chopped)
  • 1/4 cup turnips (chopped)
  • 1/4 cup parsnips (chopped)
  • 1/2 cup balsamic reduction
  • salt and pepper to taste


Cut your acorn squash in half. Scoop out the inside of the acorn squash and remove pulp and seeds.  Oil, salt and pepper the squash and cook in an oven at 375 degrees for 30 minutes or until tender.

Using a sieve, thoroughly rinse quinoa until water runs clear. Place rinsed quinoa and broth, and salt into a 4-quart saucepan. Bring the mixture to a boil over medium-high heat, then reduce heat to a low. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes.

Melt butter, add 1 tbsp of olive oil and diced onion. Sautee until onions are translucent- 2-4 minutes. Add vegetables and garlic. Sautee until vegetables have a golden color on the outside and are tender in the middle, 5-7 minutes.

Toss quinoa and veggies together.  Salt and pepper to taste. Take this mixture and fill the center cavity of the in roasted acorn squash. Drizzle with balsamic reduction.  Serve hot.


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