This is one of those cozy holiday dishes that feels both bright and grounding. The sweet cranberries and warm squash make the perfect pair. This version is light, nourishing, and looks beautiful on the table.
Pro Tip: Roast the squash earlier in the day so the final assembly is quick. You can also add in additional proteins to the mix.
Ingredients:
2 acorn squash, halved and seeded
1 cup cooked quinoa
½ cup dried cranberries (no sugar added)
¼ cup chopped pecans
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
Instructions:
Add in’s ( optional) Chickpeas, ground cooked turkey, shredded cooked tofu.
Heat the oven to 400°F and place the squash halves cut-side down on a baking sheet lined with parchment.
Roast until the flesh is tender.
Mix the quinoa, cranberries, pecans, olive oil, balsamic, maple, salt, pepper, and thyme in a bowl ( and other add-in’s if desired)
Fill the roasted squash halves with the quinoa mixture and warm in the oven before serving.