Squashes are all over at the farmer’s markets this time of year in Indianapolis. I must admit that the idea of winter squash never much intrigued me. It seemed hard and time consuming to prepare…and brought back faint childhood memories of being forced against my will to sample some each fall (just try it!).
Related: 10 Easy Quinoa Recipes
On a whim, I bought a few acorn squashes just to see what might happen – and I’m so glad I did, because they blew my misconceptions out of the water! Not only did the squash have a delicious, sweet and nutty taste, but it only took about 30 minutes to roast! And with no real chopping or peeling involved? That’s my kind of recipe.
I love accenting sweet with savory flavors, so while there are many recipes for acorn squash that call for roasting with sugar or stuffing with dried fruit, I knew I’d prefer a straight savory combination with the squash. Quinoa with some sauteed leeks (one of my favorite fall foods) fit the bill perfectly. However, this recipe can have endless variations – just adjust to use your favorite grains and stuffing items (cheese, nuts, dried fruit, etc)!
This a great option for a Thanksgiving or other special meal as a vegetarian or vegan main dish, or a hearty side dish! It also happens to be gluten-free.Print
- 2 large acorn squash (2 1/2 pounds each) or 4 small acorn squash
- 1 1/2 cups uncooked quinoa (white, red, or mixed)
- 1 pound leeks
- 1/4 cup fresh sage
- 1/4 cup fresh thyme
- 1/2 cup walnuts
- 3 1/2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- Fresh ground pepper
- Preheat oven to 425°F.
- Cut each squash in half and scoop out the seeds with a spoon. Drizzle 1/2 tablespoon olive oil over the cut side and season with kosher salt and fresh ground pepper. Place the halves cut side down on a baking sheet, and roast for about 20 to 35 minutes, until slightly browned and easily pierced with a fork. (The time will be less for smaller squashes.)
- Cook the quinoa following the instructions found at Master Recipe: Perfect Quinoa, using 1 1/2 cups quinoa and 2 1/4 cups water. Or, use our Instant Pot quinoa method. While the quinoa cooks, complete Step 2 and 3.
- Chop the leeks (watch the video!): Chop off the dark green stems of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moon shapes. Rinse thoroughly in a colander to remove any dirt. Remove the leaves of the thyme, and chop the sage leaves. If not already chopped, roughly chop the walnuts.
- In a skillet, heat 1 1/2 tablespoons olive oil. Add the leeks and sauté about 4 minutes, just before they begin to brown.
- In a small skillet, toast the walnuts over low heat, until slightly browned, watching so they don’t burn.
- When the quinoa is done, stir in the sauteed leeks. Then add the fresh sage, thyme, 1/2 teaspoon kosher salt, and fresh ground pepper. Taste, and add more salt or pepper to taste, and a drizzle of olive oil.
- When the squash are done, spoon quinoa generously into each half. Top with walnuts and serve immediately.
Inspired by Whole Living, November 2011
- Category: Vegetarian Entree
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.