Recipe by Chef Dany Duguay
Acorn Stuffed Squash with Micro Kale Salad
1 acorn squash, halved, seeds removed
Salt and pepper to taste
1 cup Goodleaf Farms Micro Kale
Salt and Pepper, to taste
Juice of half a lemon
1/2 cup quinoa (uncooked)
1 cup (less two teaspoons), chicken or vegetable stock
1/4 tsp salt
1/8th tsp turmeric
1/4 cup pumpkin seeds, roasted, unsalted
1/4 cup dried cranberries, unsweetened
1 shallot, finely diced
Zest and juice of 1 orange
1/8th tsp sweet paprika
Pinch of cinnamon
Pinch of cumin
Pinch of dried ginger
Salt and pepper, to taste
Preheat oven to 425’F.
Place squash on lined baking sheet, rub with olive oil on both sides and sprinkle with salt and pepper. Place cut side down and roast for 30-40 minutes, until soft to the touch. Set aside.
Meanwhile, in a medium pot, bring quinoa, drizzle of olive oil, turmeric, stock and salt to a boil, reduce heat immediately to low and allow to simmer with lid closed for 8-12 minutes, until water is fully absorbed.
Remove from heat and let sit 3 minutes, fluff with fork and allow to cool slightly, toss with remaining ingredients, add extra olive oil if desired, stuff into centre of squash (where seeds were removed).
For salad: Toss Micro Kale with remaining ingredients and top squash. Serve immediately.
Roasted, golden acorn squash stuffed with aromatic quinoa, feta cheese, cranberries and papitas, finished with a bright kick of dressed Micro Kale
Makes 2 servings