In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted acorn squash with grapes, goat cheese, and quinoa

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 740 Calories/Serving

35–45 Minutes

For this elegant winter feast, Chef Justine shares a nifty trick: she tucks fresh garlic cloves under acorn squash halves before roasting them. The squash takes on the flavors of the the garlic, while the garlic cloves roast without burning. Then she uses the garlic to season an easy dressing for the quinoa.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 acorn squash
3 to 4 shallots
5 ounces red grapes
Peeled fresh garlic
½ cup rainbow quinoa
1½ ounces roasted almonds
Fresh flat-leaf parsley
Fresh thyme
1 tablespoon sherry vinegar
¼ cup crumbled goat cheese

Nutrition per serving

Calories 740, Total Fat 34g (44% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 630mg (27% DV), Total Carb. 94g (34% DV), Fiber 10g (36% DV), Protein 22g
Contains: Milk, Tree Nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook the squash and grapes

Heat the oven to 400°F.

Cut the acorn squash in half from stem to tip; scoop out the seeds.
Peel the shallots; cut them crosswise into ¼-inch-thick slices.
Pick the grapes from the stems.

Lightly oil a sheet pan and the cut sides of the squash. Season the cut sides of the squash with salt and pepper. Put the squash, cut sides down, on one end of the sheet pan. Tuck 1 garlic clove beneath each squash half. Spread the grapes and shallots on the other end of the pan and season with salt. Roast in the oven until the shallots and grapes begin to brown and the tip of a knife slides easily into the squash, 30 to 35 minutes.
While the squash roasts, cook the quinoa.

Cook the quinoa

In a strainer, rinse the quinoa.

In a small pot, combine the quinoa with 1 cup salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
While the quinoa cooks, make the vinaigrette and stuff the squash.

Prep the garnishes; make the garlic vinaigrette

Coarsely chop the almonds.
Strip the parsley leaves from the stems; coarsely chop the leaves.
Strip the thyme leaves from the stems.
Transfer the roasted garlic cloves to a cutting board; using the side of a knife, smash the garlic to a coarse paste.

In a small bowl, combine the roasted garlic paste and thyme leaves with the vinegar and 2 tablespoons oil; stir until well blended. Season to taste with salt and pepper.

Stuff the squash; dress the quinoa

Fill the squash halves with the roasted grapes, shallots, and goat cheese.
Fluff the warm quinoa with fork; add the garlic vinaigrette, almonds, and parsley and stir to blend.

Serve

Transfer the stuffed squash to individual plates and serve with the quinoa on the side.

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