This is a great vegetarian meal packed with textures and flavors. Savory, sweet and nutty this is a perfect main meal or side dish. It makes a lot but you can freeze. It would be a great side dish for Thanksgiving for vegetarian guests.
- 2 acorn Squash
- 1 can full-fat coconut milk
- 1 cinnamon stick
- 1 whole clove
- 1/4 cup dried cherries
- 1/4 cup pitted golden raisins
- 1 small chopped apple
- 2 Tbsp. extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 package of Soy Chorizo (I love Trader Joe’s)
- 1/2 tsp. sea salt
- 2 sprigs thyme, stems removed (optional)
- 1 large (or 2 small) butternut squash
- 1 cup quinoa cooked as directed
- 1/4 cup walnuts
- tsp butter for each squash half (I used Brummel & Brown yogurt butter)
- 1 tsp maple syrup for each squash half
In a small saucepan over medium heat, combine 1/2 cup coconut milk, cinnamon stick, clove, cherries and raisins. Bring to a simmer. Remove from heat and let ingredients soak for about 10 minutes. Set aside, and discard cinnamon stick.
Preheat oven to 350°. Meanwhile, in a large skillet over medium heat, heat oil. Add onion, salt. Cook, stirring, until caramelized, about 8-10 minutes. Add chorizo and cook until brown. Add the apple and mix well. Keep warm.
Cut squash in half lengthwise. Using a sturdy metal spoon, scrape out and discard seeds. Continue scraping flesh to hollow out center Add a tsp of maple syrup and butter to each squash half. Place squash on a baking sheet and bake for about 30 -40 minutes until soft.
While the squash is baking cook the quinoa according to directions. Add the the fruit and Soy Chorizo mix. Add the remaining 1/2 cup of coconut milk and mix well.
Spoon into the squash halves and serve.
We ate this the next night just headed up without the squash and it was wonderful all on its own.