Créé avec l’IA
Thanksgiving Quinoa-Stuffed Acorn Squash
70 min 602 kcal par portion Moyen
Ingrédients
4 Portions
- acorn squash1200 g
- dry quinoa200 g
- dried cranberries100 g
- pecans80 g
- olive oil15 ml
- yellow onion200 g
- celery150 g
- vegetable broth500 ml
- fresh sage4 g
- salt5 g
- black pepper2 g
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- 2
Cut the acorn squash in half from stem to base and scoop out the seeds and fibrous centers. Brush the cut surfaces with about half of the olive oil and season with a portion of the salt and black pepper.
- 3
Place the squash halves cut-side down on the prepared baking sheet. Roast for 30–40 minutes, or until the flesh is tender when pierced with a fork.
- 4
While the squash roasts, rinse the dry quinoa thoroughly under cold running water and drain well.
- 5
Combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes, or until the broth is absorbed. Remove from the heat and let it stand, covered, for 5 minutes before fluffing with a fork.
- 6
Finely dice the yellow onion and celery, finely chop the fresh sage, and roughly chop the pecans.
- 7
Heat the remaining olive oil in a large skillet over medium heat. Add the onion and celery and sauté for 6–8 minutes, until softened and lightly golden.
- 8
