Recipe Instructions:
Ingredients
1 acorn squash seeded and cut cubes (skin-on)
1/4 cup extra virgin olive oil divided
1 teaspoon salt divided
1/2 teaspoon pepper divided
1 cup quinoa uncooked & prepared according to package instructions
1 apple cored and diced
1/2 cup scallions minced
1/4 cup parsley minced
1/4 cup lemon juice
1/3 cup chopped walnuts toasted
Instructions
Pre-heat oven to 400 and line a baking sheet with foil.
Place acorn cubes in a resealable plastic bag and coat with half of the olive oil, salt and pepper (2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.) Seal bag and shake well to combine.
Scatter squash on prepared baking sheet and bake for 20-25 minutes or until softened.
While squash is baking, combine cooked quinoa, diced apple, scallions and parsley in a large bowl.
Toast walnuts in a dry pan for 4-5 minutes over medium heat or until they smell toasted. Add to bowl with quinoa.
Add cooked squash to the quinoa and dress with lemon juice, remaining olive oil, salt and pepper (2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.) Toss well and season with additional salt or pepper if needed.
Notes
Serve warm, cold or at room temperature. Can be made up to 1 day in advance.
