Autumn is here and with it the cold weather! Living in Michigan the transition going in was definitely whacky. 90s one day and 60s the next. What the heck? I can’t keep up with this state and neither can my body. For the past few days I’ve been feeling a very tense energy and possibilities of a cold coming on, so take care of yourself during this time as we adapt to the changing of the seasons! This means grounding exercises, releasing what’s holding you back, hot tea and warming, nourishing dishes!
This Squash recipe is by far one of my new favorite meals. Acorn squash is full of vitamins and minerals, but most importantly- Vitamin C! Extremely vital for keeping your immune system running while the B vitamins help convert the food to energy. This dish also features pumpkin seeds to add some additional immune boosting power with their zinc content, cranberries for a little sweetness, and warming spices also for healing and comfort 💜
- 1 Acorn Squash
- 1 Cup Quinoa
- 3 Lacianto Kale Leaves
- 1/4 Cup Dried Cranberries
- 1/4 Cup Pumpkin Seeds
- 1-2 Tbsp Maple Syrup
- Cinnamon, Clove, and Fennel to taste
Preheat the oven to 350°. Cut the Acorn Squash in half and scoop out the insides. In a glass baking dish you may use oil to grease the bottom if desired. If avoiding oil, fill the dish 1/4 of an inch high with water. Place the acorn squash in the baking dish, inside facing down (if using water, cover), and bake for 45-60 minutes.
When the squash is halfway down cooking, prepare the quinoa according to the direction on the package. Typically it’s a 1/4 Cup dry per serving with a 1/2 Cup of water. Boil on low-medium heat until water is absorbed.
Rinse the kale leaves and chop then into 1/2 inch strips. I like to throw then into the pot with the quinoa once it’s halfway done absorbing the water.
When the quinoa is done, take it off the heat and stir in the rest of the ingredients. Get creative here and adjust it all to your taste. I personally use generous amount of cinnamon, a few shakes of clove, and a sprinkle of fennel seeds (to be exact 😜).
Once the squash is done, take it out of the oven and “stuff” it with the quinoa mixture. I recommend mashing up the squash a bit before adding the mixture to allow it to release some of the heat first. You could also scoop it out of the skin if desired.
Plate it up, serve, and enjoy!!
I used a small squash so this served a very hungry me for lunch, but depending on the squash size and if you wanted to adjust some of the other ingredients (half cup for pumpkin seeds and cranberries) it could easily serve two.
Leave a comment below on what you think! If you try it send me a picture at firstname.lastname@example.org ! I would love to see your creations and hear your thoughts. Happy Autumn!
Love & Light