A hearty and nutritious vegan dish featuring roasted acorn squash filled with flavorful quinoa, kale, and toasted pine nuts, drizzled with balsamic glaze.
Ingredients
Main Ingredients
2mediumacorn squash(cut in half and remove seeds)
4tablespoonvegan butter(prefer Miyoko’s or Earth Balance)
Salt and pepperto taste
Filling
2tablespoonextra-virgin olive oil(see note for alternative)
1cupuncooked quinoa(cook according to package instructions)
1mediumred onion(finely chopped)
1redbell pepper(finely chopped)
4largekale leaves(stems removed and finely chopped)
1teaspoonground oregano
½teaspoonground sage
½cuppine nuts(toasted)
3clovesgarlic(minced)
Salt and pepperto taste
1cupbalsamic vinegar(see note)
Instructions
Preheat oven to 400°F (204°C). Roast squash halves with 1 tbsp butter, salt, and pepper for 45-60 minutes until tender and caramelized.
Simmer balsamic vinegar until thickened, about 10 minutes, then set aside.
Cook quinoa as per package instructions. Sauté onions and bell pepper in oil for 7 minutes, then add kale, garlic, oregano, sage, salt, and pepper; cook until kale wilts. Mix in toasted pine nuts and cooked quinoa.
Fill roasted squash with the quinoa mixture and drizzle with balsamic glaze before serving.
Notes
Ensure to roast the squash until fork-tender for the best texture.