squash and KEEN-WA boats!

My mother passed this along via WebMD and I was immediately excited to try it. Check out the recipe, and see the step by step instructions below. Very simple, super easy, delicious, and vegan! In an effort to buy sustainable, local food, this recipe is great to make in the fall – Squash and pears are available locally, and the summer season of fresh herbs is just ending…

perfect and festive for fall

What you’ll need -

1. 1-2  kabocha squash – if you can’t find kabocha, you can try acorn

2. Quinoa! about 1 cup

3. 2 cups low sodium vegetable broth (I cook quinoa in it, more flavorful)

4. honey

5. olive oil

6. 2 1/2 cups fresh spinach

7. 1/2 cup fresh basil

8. a pear

9. lemon juice from one lemon

10. a shallot

11. cardamom

12. salt and pepper

First, cute the squash in half, and then pull out the seeds. Make two parts honey, one part olive oil, and spread it around the open part of the squash. Lay them open-part down, on a foil-lined baking sheet. Bake for about 20 minutes at 425 degs.

While the squash is baking, put two cups veg broth, and one cup quinoa in a frying pan. Cook on high til it boils, stir, and let simmer – with it covered – for about 10-15 mins. Don’t let it stick to the bottom or over cook. It will fluff when done.

veggie broth adds nice flavor when cooking quinoa

After the squash are cooked, turn em the other way, open side up, maybe add a little more honey, some pepper, and cook for another 15-20 minutes. They’ll be done when they look a little caramelized on top. 

While the squash continue to cook, cut up the spinach, pear, and basil. In a bowl, combine the quinoa, lemon juice, minced up shallots (uncooked), and cardamom – to taste. Let the quinoa cool down a bit before adding the greens.

Add the basil, spinach, and pear to the quinoa. Add salt and pepper to taste.

When the squash are done cooking, let them set for just a second – they will be soft, and could brake open a little if you handle too quickly. Lastly, put the quinoa mixture in the squash, and serve.

I think this would be paired quite nicely with a piece of salmon, or rosemary chicken and garlic mashed potatoes. Great meal if you were hosting a dinner party. Maybe pumpkin-something for dessert. For one person, or two, these alone are great, and very filling… Eat the extra quinoa mixture cold for lunch, or cook up another squash the next day.

Enjoy, and happy fall!