Stuffed Acorn Squash With Pine Nut Parmesan
This is one of our favorite family recipes, (passed down from Kelly’s mom, Kate) and a long time, top- of-the-list for vegan holiday dishes. Made with delicious roasted acorn squash filled with an incredibly satisfying filling that is amazing!
The roasted acorn squash is cooked until it’s caramelized, which gives it depth and richness. We fill it with nutty quinoa, and savory vegetables, and top it with our Tuesday Foods Toasted Pine Nut Parmesan (recipe below). This is one for the books!
Plus, we love that it's satiating, celebrates the harvest, and is beautiful when served to guests or for a party of one.
STUFFED ACORN SQUASH
Ingredients:
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4 acorn squash
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2 tablespoons evoo
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Maldon sea salt + coarse black pepper
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1 cup quinoa
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1 cup sweet white onion
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1 cup diced red pepper
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1/2 cup chopped parsley
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Optional: 1/2 cup feta (we like Violife, for a vegan option)
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2 tsp red wine vinegar
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Pinch of red pepper flakes + a sprinkle of pine nut parmesan
Instructions:
1. Heat oven to 425.
2. Brush squash with oil and season generously with salt and pepper.
3. Roast squash cut side down until tender and caramelized (20 to 25 minutes).
4. Sauté onion and pepper until soft and caramelized.
4. Prepare quinoa and once cooked combine with onions and peppers, chopped parsley and crumbled feta. Drizzle with olive oil and vinegar and toss to combine.
5. Top with a sprinkle of red pepper flakes and our pine nut Parmesan. (recipe below)
TOASTED PINE NUT PARM
Ingredients:
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1/2 cup pine nuts
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2 tablespoons macadamia nuts
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2 tablespoons hemp seeds
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1/4 cup nutritional yeast
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pinch of salt
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pinch of garlic powder
Instructions:
1. Combine all ingredients in a food processor to desired sprinkle-able texture.
