A great recipe for a cold day, and the left overs are arguably even better (if you have any left!)
1 large or 2 small winter squash, halved and inside scraped clean
salt and pepper
1 1/2 tbsp + 1/2 tsp olive oil
1 cup quinoa
1/3 cup sunflower seeds
1/3 cup sliced almonds
1 small onion, chopped
1/2 tbsp dried thyme
1 tbsp dried parsley
1 clove garlic, minced
1/2 cup parmesan grated
Heat oven to 425 degrees. Brush squash with olive oil and season with salt and pepper. Roast cut side down on a baking sheet until tender, 20-40 minutes depending on the size of your squash.
Meanwhile, rinse your quinoa well, and bring 1 1/2 cups water to a boil in a small pot, add your quinoa. Reduce heat and simmer covered until tender and water is absorbed, about 15 minutes, let cool then fluff with a fork.
As your quinoa is cooking, roast your sliced almonds and sunflower seeds in a pan with 1/2 tsp oil and salt to taste, just a pinch if you're not sure how much you want. Stir very frequently as they can burn quickly! When the almonds and sunflower seeds are done set them aside, toss the onion into the hot pan and saute with the garlic, parsley and thyme until it starts to go translucent and the spices and garlic are fragrant.
In a large bowl, combine quinoa, parmesan, almonds and sunflower seeds and onion. Divide filling among squash and return them cut side up to the oven for 10 minutes. Cover if you wish to keep everything moist, and leave it open if you want a bit of a crust.
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