Here’s a fun way to prep winter squash – slice it into rings! This is so easy, and it looks really festive on a plate. Slice the top and bottom off of a squash, and scoop out the seeds from one end until you have a hollow squash. (Delicata Squash also works well this way). Carefully slice into 1/2 inch rings, and roast or bake as usual. I tossed mine with garlic, sage, and olive oil.
While the squash bakes, make this easy pilaf. Bite size pieces of kale are cooked with quinoa, garlic, and vegetable stock. Toss with crunchy sunflower seeds when it’s finished. Easy, fall dinner vegetarian and gluten free friendly!
Acorn Squash Rings with Kale Quinoa Pilaf
1 Acorn Squash
tablespoon of chopped sage leaves
2 garlic cloves, minced,
2 tablespoons olive oil
1/2 teaspoon salt
fresh ground black pepper
1 1/2 cups quinoa
4 – 5 leaves kale, cut into small bite size pieces
3 cups vegetable stock
2 garlic cloves, minced
1/3 cup sunflower seeds
Preheat oven to 400°F. Remove top and bottom of squash, scoop out seeds. Use a sharp knife to slice into 1/2 inch rings. Transfer to a large bowl, and toss with the olive oil, garlic, salt, and some fresh ground black pepper. Roast for about 20 minutes or until softened, flipping halfway through cooking.
While the squash is cooking, place the quinoa, garlic, and vegetable stock in a pot. Bring to boil, then reduce to simmer, and cook covered for 5 minutes. Add the kale to the pot, but don’t stir. Cook an additional 10 minutes. Stir the kale into the quinoa and cook until the liquid is absorbed and the quinoa is fully cooked. Add more liquid if necessary. Stir in sunflower seeds, taste and adjust seasoning if necessary.
