Quinoa & Veggies In Acorn Squash Bowls | The Jewish Week | Food & Wine

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Quinoa & Veggies In Acorn Squash Bowls

Quinoa & Veggies In Acorn Squash Bowls

Quinoa and harvest vegetables, above served in acorn squash bowls. Flickr CC/Meal Makeover Moms

4 Servings

30 min

1 hr 15 min

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1 Whole sugar pumpkin or mini acorn squashes

4 whole carrots, peeled and quartered (large pieces halved)

1 1/2 cups (~115 g) quartered baby yellow potatoes

2 Tbsp (30 ml) maple syrup, divided

2 Tbsp (30 ml) olive oil, divided

Healthy pinch each sea salt + black pepper

1 Tbsp (3 g) chopped fresh rosemary (or dried)

2 cups (176 g) halved Brussels sprouts

1 cup (184 g) white quinoa (Pereg recommends the Pereg Natural Foods Pre-Rinsed QUINOA blend)

1 3/4 cups (420 ml) water

Pinch sea salt



1/2 cup (120 g) tahini

1 lemon, juiced (~3 Tbsp or 45 ml)

2-3 Tbsp (30-45 ml) maple syrup

Garnish: Fresh herbs (parsley, thyme, etc.); Pomegranate arils


Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.

Add the carrots and potatoes to the sheet and drizzle with 1 Tbsp maple syrup, 1 Tbsp olive oil, salt, pepper, and rosemary. Toss to combine. Then bake for 12 minutes.

In the meantime, heat a saucepan over medium-high heat. Once hot, add quinoa to lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavor.

Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Then open lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside.

When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining 1 Tbsp oil, 1 Tbsp maple syrup, and another pinch each salt and pepper. Loosely toss to combine.

Return pan to oven and roast for 10-12 minutes more or until Brussels sprouts are golden brown and the carrots and potatoes are fork tender. (This ensures that the potatoes and carrots are cooked through and the Brussels don't get too soft.)

Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 Tbsp (30 ml) warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed, adding more maple syrup for sweetness or lemon juice for acidity.

To make the pumpkin or arorn squash bowls, Place them in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin/acorn squashes. They're is ready when the flesh is darker, and the skin can be easily pierced with a fork. Cut the tops off, and allow to cool for 20-30 minutes, until cool enough to handle.

To serve, mix the quinoa and vegetables into the whole pumpkin/acorn squash. Top with garnish of choice, such as pomegranate arils or fresh herbs. Place the tops back on and serve with sauce on the side.

This recipe was provided by Pereg Natural Foods. Pereg produces an array of all-natural products that includes spices, ancient grains and ancient grain blends, gluten free pastas, couscous and much more. You can buy there products at select retailers throughout the US and on their website www.pereg-gourmet.com.