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WATCH: Squash, two ways

November 12, 2018 Recipes

Herbed quinoa-stuffed acorn squash with tahini dressing (vegan)

Prep time: 10 minutes
Cook time: 45 minutes
Ready in: 55 minutes

Ingredients

  • 2 medium acorn squash, halved and seeded
  • 3 tablespoon olive oil
  • 2 teaspoon kosher salt, divided
  • 1 teaspoon black pepper
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh thyme, minced
  • 1 cup quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • ½ cup dried cranberries
  • ¼ cup fresh parsley, chopped
  • ½ cup toasted pecans, chopped
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup

Method

  1. Preheat oven to 400°F. Brush inside of each squash with one tablespoon oil and sprinkle with one teaspoon salt and pepper. Place cut-side-down on baking sheet and bake squash until tender, about 30 minutes.
  2. Meanwhile, prepare quinoa and set aside. Add remaining oil to a medium saucepan over medium heat. Add onions and cook five minutes until onions are translucent. Add garlic, sage, thyme, remaining salt, and quinoa, stirring to combine, for two minutes. Add two cups water and bring to boil. Reduce heat to low, cover, and simmer for 10 to 12 minutes, until liquid is absorbed.
  3. Meanwhile, prepare dressing. In a small bowl, whisk together tahini, lemon juice, and maple syrup until combined. Set aside.
  4. In medium bowl, combine cooked quinoa, cranberries, parsley, and pecans. Spoon mixture into cooked squash, drizzle with tahini dressing, garnish with parsley and serve warm.

Nutrition facts

Servings: 8

Amount per serving (% daily value*)

  • Calories: 284
  • Total fat: 16.1g (21%)
  • Saturated fat: 2g (10%)
  • Cholesterol: 0mg (0%)
  • Sodium: 615mg (27%)
  • Total carbohydrate: 31.8g (12%)
  • Dietary fiber: 5.3g (19%)
  • Total sugars: 2.6g
  • Protein: 6.6g
  • Vitamin D: 0mcg (0%)
  • Calcium: 104mg (8%)
  • Iron: 3mg (19%)
  • Potassium: 611mg (13%)

Creamy Parmesan butternut squash gratin

Prep time: 10 minutes
Cook time: 45 minutes
Ready in: 55 minutes

Ingredients

  • ¼ cup unsalted butter, divided
  • 1 medium yellow onion, thinly sliced
  • 1 medium butternut squash, peeled, seeded, and cut into ½” cubes
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup low-sodium vegetable broth
  • ½ cup milk
  • ¼ cup panko breadcrumbs
  • ¼ cup Parmesan cheese, grated
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced

Method

  1. Preheat oven to 400°F. In a large, oven-proof skillet, melt three tablespoons butter over medium heat. Add onions and cook until translucent, about five minutes.
  2. Add butternut squash to skillet and cook for three minutes until squash begins to soften. Add garlic, salt, and pepper and continue cook over medium heat, stirring frequently, until onions begin to caramelize, about five minutes.
  3. While vegetables cook, melt remaining butter. Combine butter, bread crumbs, Parmesan cheese, rosemary and thyme in a small bowl. Set aside.
  4. Stir broth into skillet, cooking another two minutes until mostly half the liquid is absorbed. Stir in milk and cook for another two minutes until slightly thickened.
  5. Remove from heat and top with breadcrumb mixture. Transfer skillet to oven and bake uncovered for 30 minutes, until breadcrumbs begin to turn golden brown.

Nutrition facts

Servings: 8

Amount per serving (% daily value*)

  • Calories: 110
  • Total fat: 7g (9%)
  • Saturated fat: 4.4g (22%)
  • Cholesterol: 19mg (6%)
  • Sodium: 205mg (9%)
  • Total carbohydrate: 9.9g (4%)
  • Dietary fiber: 1.8g (6%)
  • Total sugars: 2.5g
  • Protein: 2.7g
  • Vitamin D: 0mcg (0%)
  • Calcium: 92mg (7%)
  • Iron: 1mg (6%)
  • Potassium: 227mg (5%)

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.