Hey-yo! This is my first post in a while because my life has been very full of work, school and yoga but I have a lot of back-logged recipes that will be coming soon. On Sunday night I invited a few friends over for dinner in exchange for wine (which I feel is always a good deal). I also had my friend helping me cook and he wanted to take some of the pictures so that’s why they might seem different.
Even though I’ve been obsessed with sweet potatoes, butternut squash, spaghetti squash, etc for years now I recently had acorn squash for the first time (!). I used the Pioneer Woman’s recipe for baked acorn squash–super easy and super delicious. This time I started off baking the squash the same way but I wanted to get a little fancier with it so I stuffed it with quinoa, chorizo, toasted pecans and manchego cheese.
Here’s what you’ll need:
2 acorn squash
4 T butter, melted
4 T brown sugar
1/2 red onion, chopped
4 garlic cloves, minced
1/2 lb chorizo
1 cup quinoa, rinsed
2 cups low sodium chicken broth
1/2 cup manchego cheese, grated
1/3 cup chopped pecans, toasted
*To toast pecans, mix 1c pecans + 1T melted butter and place in a 350° oven for 5-7 minutes
2 tsp red wine vinegar
pinch red pepper flakes
Preheat oven to 400°
Cut open acorn squash and remove seeds. Score edges and center of squash. Mix together butter and brown sugar and drizzle over acorn squash halves. Place in baking dish and add 2c boiling water to baking dish. Cover with foil and bake for 30 minutes. Remove foil and baste acorn squash with butter/sugar mixture. Then place back into oven for 20 minutes.
While butternut squash is cooking, sauté garlic and onion in olive oil. Add chorizo and cook until done. Remove from pan and place into a separate bowl. Add the quinoa and stir around for 30 seconds, scraping up any bits stuck to the pan. Then add chicken stock and bring to a boil. Reduce heat, cover and cook for 15 minutes. Once it is done, fluff with a fork then add chorizo, pecans, red wine vinegar, red pepper flakes and half of the cheese. Season with salt and pepper.
When the acorn squash is fork tender, remove from pan and place on a baking sheet. Fill each squash with the quinoa mixture until you can’t heap any more on it. top with the remaining cheese and bake for 10 minutes.
Cut 2 zucchini into diagonal rounds. Place in a bowl and add 2T olive oil, salt, pepper and red pepper flakes. Heat a grill pan on med-high then add zucchini, grilling about 2 minutes per side.