Explore 1 recipe from the seasonal vegetarian collection.
◷ 70 minmedium
Roasted acorn squash halves filled with a savory mix of quinoa, wild mushrooms, kale, cranberries, and toasted pecans, drizzled with a maple-tahini glaze for a wholesome, vegan autumn centerpiece.
Oct 14Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: acorn squash, olive oil (for brushing), quinoa, rinsed, vegetable broth or water, olive oil (divided). Equipment: knife, baking sheet, parchment paper or silicone baking mat, medium saucepan with lid, large skillet, mixing bowl, measuring cups and spoons, spoon.
Kitchen tip: Use a sharp knife and exercise caution when halving the squash as the skin can be tough.