What you'll be getting:

Roasted Acorn Squash with Quinoa 

Per Serving

1 acorn squash (pre-roasted)

1 c quinoa

(cooked with dried cranberries and tossed with kale and caramelized onion)

2 T pumpkin seeds 

2 T chopped pecans 

1/4 c seasoning juice (water, cinnamon, maple syrup, cranberries, jalepeno, salt, pepper, garlic, grapeseed oil, nutritional yeast) 

Equipment needed: lined sheet pan 

Preheat oven to 375. 

Place squash onto sheet pan. 

Scoop 1 c. of quinoa filling into the center of the squash. 

Drizzle approximately 1 T of sauce per squash.

The remaining sauce will be used to finish the dish. 

Top with pumpkin seeds and pecans. 

Place in the oven for 20 minutes. 

After 20 minutes, pull squash from the oven and plate. Drizzle remaining sauce on top and around the plate. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630