This Quinoa Caramelized Onion stuffed Acorn Squash is a great dish for a vegetarian fall inspired dinner. It is slightly sweet from the squash and the pomegranate seeds, savory from the quinoa, creamy from the chevre and crunchy from the hazelnuts. There is so much great texture and flavors going on in this dish.
As a vegetarian, I am always trying to come up with dishes for Thanksgiving and this is a great one. It’s filling enough to be an entree or slice in half or even in thirds for a side dish.
This goes great with a Verdejo, white Rioja, Sauvignon Blanc, Pinot Gris or Riesling. And for reds I like a light one like a Pinot Noir, Beaujolais or a Chianti.
Quinoa Feta stuffed Acorn Squash Recipe:
2 - 6 Servings
Ingredients
Acorn Squash
- 2 Acorn Squash
- 1 Tablespoon Extra Virgin Olive Oil - or melted butter
- Sea Salt
- Dash Black Pepper
Quinoa
- 1 Cup Quinoa
- 1 3/4 Cups Filtered Water
- 1 Bouillon Cube
- 1 Small Garlic Clove
- 1 Teaspoon Sea Salt
Caramelized Onion
- 1 Small White Onion - diced or thinly sliced
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoons Filtered Water
- 1 Tablespoons Dry White Wine
- 1/4 Teaspoon Sea Salt or to taste
Toasted Hazelnuts
- 1 Cup Toasted Hazelnuts
- 2 Teaspoons Extra Virgin Olive Oil
- 1 Teaspoon Pure Maple Syrup
- 1/2 Teaspoon Hot Paprika
- 1/4 Teaspoon Salt or to taste
The Rest
- Cilantro - to taste
- 1 Cup Chevre Cheese or Feta - divided
- 2 Pomegranates - seeds removed
Instructions
Squash
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Cut squash in half and scoop out the seeds.
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Brush the oil or butter on the flesh of the squash and sprinkle on a little salt.
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Place on a baking sheet, cut-side up and bake at 400 degrees on middle rack for 40 minutes or until tender enough to fork.
Onions
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Dice or thinly slice the onion.
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In a small sauté pan, add onion and cook on medium heat for about 5 minutes.
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Add 1 tablespoon olive oil and 1 tablespoon water, deglaze the golden crust (fond) by scraping it with a wooden spoon and cook for 3 - 5 more minutes, add 1 tablespoon wine and deglaze. Cook for about 3 - 5 more minutes.
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Stir in salt
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*When you’re caramelizing only one onion, it cooks faster than if you are caramelizing 4 – 6 onions.
Quinoa
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While squash is baking, add quinoa, water, bouillon, garlic and salt to a small saucepan.
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Bring to a boil, cover the pot, turn to medium-low and simmer for 15 minutes. (I recommend using a timer) Let sit with the lid on for 5 more minutes.
Hazelnuts
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Preheat oven to 350 degrees
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Spread the hazelnuts in a single layer on a baking sheet.
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Bake for 10 – 12 minutes. In about 5 – 7 minutes stir the nuts so they toast evenly while also checking on the progress.
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When hazelnuts are cool, put in the center of a towel and pull corners of the towel together and roll hazelnuts around with some force until the skins come off.
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A small amount of skin will remain on the nuts and that is fine. Sometimes I separate the ones that the skins didn’t come off and put them back in the oven for a few more minutes.
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In a small skillet, add the hazelnuts, olive oil, paprika and salt on medium-low heat.
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Stir well to evenly coat and stir and cook for about 5 – 7 minutes. Let cool.
Assemble
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Mix the onions into the quinoa.
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Crumble half the cheese and mix into the quinoa.
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Fill the acorn squash halves with the quinoa mixture and top with the spiced hazelnuts, cheese and pomegranate seeds.
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You will have extra quinoa to serve on the side.
