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Welcome to Fall, Made By Girl! This is Jen from Pretty Eats serving up a perfect autumn dish, Quinoa Stuffed Acorn Squash with Honey Mustard Cream. As we approach Thanksgiving, why not try a super healthy dish that's drizzled in cream sauce?
This is so easy, no peeling of the squash and no long baking time. Adjust flavors and ingredients to what floats your boat, and celebrate this golden season with a delectable little Fall treat!
Quinoa Stuffed Acorn Squash with Honey Mustard Cream
Ingredients: makes 4 halves
• 2 acorn squash, halved and seeded
• 1 cup cooked quinoa
• 1 cup cannellini beans
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1/2 cup crumbled feta
• 1/4 cup each, chopped green onion and parsley, plus more for garnish
• 1/2 cup heavy cream
• 2 tablespoons each, brown mustard and yellow mustard
• 2 tablespoons honey
• 2 tablespoons olive oil
• Salt & pepper to taste
Directions:
• Place squash halves cut side down in a microwave-safe container. Cover with a paper towel, cook 10 minutes or until soft.
• In a small jar or other lidded container, combine Honey Mustard Cream ingredients (last 5 ingredients listed). Shake well and adjust seasoning to suit your taste.
• Saute onion and garlic for 4-5 minutes.
• In a bowl, combine onion, garlic, beans, quinoa, feta, parsley, and green onion. Season with salt and pepper to suit your taste.
• Lay cooked squash halves on a baking sheet lined with parchment, cut side up. Fill with quinoa mixture, topping with more feta if desired.
• Set broiler to low heat.
• Broil acorn squash for 5 minutes until fragrant and golden (keep an eye on them!)
• Drizzle with Honey Mustard Cream, top with additional green onion and parsley. Enjoy!
-images and recipe by jen olsen
This is so easy, no peeling of the squash and no long baking time. Adjust flavors and ingredients to what floats your boat, and celebrate this golden season with a delectable little Fall treat!
Quinoa Stuffed Acorn Squash with Honey Mustard Cream
Ingredients: makes 4 halves
• 2 acorn squash, halved and seeded
• 1 cup cooked quinoa
• 1 cup cannellini beans
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1/2 cup crumbled feta
• 1/4 cup each, chopped green onion and parsley, plus more for garnish
• 1/2 cup heavy cream
• 2 tablespoons each, brown mustard and yellow mustard
• 2 tablespoons honey
• 2 tablespoons olive oil
• Salt & pepper to taste
Directions: • Place squash halves cut side down in a microwave-safe container. Cover with a paper towel, cook 10 minutes or until soft.
• In a small jar or other lidded container, combine Honey Mustard Cream ingredients (last 5 ingredients listed). Shake well and adjust seasoning to suit your taste.
• Saute onion and garlic for 4-5 minutes.
• In a bowl, combine onion, garlic, beans, quinoa, feta, parsley, and green onion. Season with salt and pepper to suit your taste.
• Lay cooked squash halves on a baking sheet lined with parchment, cut side up. Fill with quinoa mixture, topping with more feta if desired.
• Set broiler to low heat.
• Broil acorn squash for 5 minutes until fragrant and golden (keep an eye on them!)
• Drizzle with Honey Mustard Cream, top with additional green onion and parsley. Enjoy!
-images and recipe by jen olsen
