Stuffed Acorn Squash with Apple Quinoa Pilaf & Rosemary Cashew Cream

Stuffed Acorn Squash

with Apple Quinoa Pilaf & Rosemary Cashew Cream

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dinner

Dinner Squash Root Vegetables Nuts Leafy Greens Fruit Grain Bowl American Gluten-Free Winter Recipes Comfort Foods
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
440
FAT
16g
CARBOHYDRATES
81g
PROTEIN
18g

MAIN INGREDIENTS

  1. ½ cup cashews
  2. ¼ oz fresh rosemary
  3. 1 garlic clove
  4. 1 shallot
  5. 1 carrot
  6. 4 oz cremini mushrooms
  7. 1 red apple
  8. 1 acorn squash
  9. 1 tsp white miso paste
  10. 2 tbsp white balsamic vinegar
  11. 7 oz precooked quinoa
  12. 4 oz baby arugula
  13. 1 tsp vegetable oil*
  14. 2 tbsp + 1 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Baking sheet
  • Large skillet
  • Blender

INSTRUCTIONS

1
Prepare the produce
Preheat the oven to 425°F. Add the cashews and a ½ cup hot tap water to small bowl. Pick the rosemary leaves from the stem and mince the leaves. Peel and mince the garlic. Peel and mince the shallot. Peel and dice the carrot. Wipe the mushrooms clean with a damp paper towel and thinly slice. Thinly slice the apple.
2
Roast the squash
Cut the squash in half and scoop out seeds. Rub each side with 1 tsp olive oil and sprinkle with just half the minced rosemary and a pinch of salt. Place on a baking sheet, cut side down, and roast until tender and the tip of a knife inserted into flesh meets no resistance, about 15 to 18 minutes.
3
Cook the aromatics
Place a large skillet over medium-high heat with 1 tsp olive oil. Add the minced garlic, shallot, and just 1 tsp minced rosemary and cook until the shallot is softened, about 2 to 3 minutes.
4
Blend the rosemary cream
Add the aromatics to a blender along with the cashews and their soaking water. Add the white miso paste, just 1 tbsp white balsamic vinegar, and 1 tbsp olive oil. Blend rosemary cashew cream on high until smooth. Taste and season with salt and pepper.
5
Cook the pilaf
Return the skillet to high heat with 1 tbsp olive oil. Once the oil is hot, add the diced carrots. Cook until tender, about 3 to 5 minutes. Add the sliced mushrooms. Cook, tossing occasionally, until browned and crispy, about 5 to 7 minutes. Add the quinoa, cook until hot, and season with salt and pepper.
6
Serve
Add the sliced apples, arugula, remaining white balsamic vinegar, and a pinch of salt and pepper to a large bowl. Divide the roasted squash halves between large plates. Stuff with pilaf. Serve with apple arugula salad and rosemary cashew cream on the side. Bon appétit!