Roasted Acorn Squash with Toasted Quinoa
Servings: Makes 4 servings
INGREDIENTS
1 acorn squash, cubed
2 cups water
1 cup apple cider
½ cup Sucanat® Cane Sugar, Organic
6 tablespoons Virgin Coconut Oil in Glass Jar, Organic
½ cup onion, chopped
1 teaspoon sea salt
½ cup Quinoa Whole Grain, Organic
1 cup vegetable stock
½ cup tomato
1 teaspoon oregano, finely chopped
2 teaspoons Coconut, Organic, Unsweetened & Shredded
Tasty and filling, this recipe is a symphony of flavors you’ll savor from start to finish. Pureed acorn squash pairs perfectly with cooked organic quinoa and other natural ingredients to create a hearty dish you and your family will fall in love with. Crispy, sautéed coconut on top completes it.
DIRECTIONS
- In a roasting pan place acorn squash, apple cider water, and Sucanat®.
- Place in oven at 350° F for 25 minutes.
- In a stock pot on medium heat place 2 teaspoons of coconut oil.
- Add onions and 1 teaspoons of sea salt.
- Sauté for 2 minutes.
- Add quinoa and toast for 2 minutes.
- Add vegetable stock, tomatoes, and chopped oregano.
- Allow the mixture to come to a boil.
- Place on low heat, cover and cook for 10 minutes.
- In a sauté pan under medium-high heat place shredded coconut.
- Continually toss until the coconut is golden brown.
- Take acorn squash out of oven and immediately place in food processor with reserved liquid from pan.
- Pulse until uniform mixture is formed.
- Combine squash puree with quinoa and top with toasted coconut.
- Serve warm and enjoy!
