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This is a festive, straightforward recipe, and is easily doubled for company.
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Ingredients
For 4 Serving(s)
maple-dijon-quinoa-and-cranberry-stuffed-squash
- 2 carnival squash
- 2/3 c quinoa
- 3 c water
- pn salt
- 2 t olive oil
- 2 leeks
- 2 T sage
- 2 t thyme
- 1 1/3 c cranberries
- 2 t Dijon mustard
- 2 T maple syrup
- 1/4 c walnuts
Maple-Dijon Quinoa and Cranberry Stuffed Squash Directions
- Place the squash, cut side down, on a parchment-lined baking sheet. Bake for 45 minutes, or until the thickest part of the squash can be pierced with a paring knife.
- Bring the 3 cups of water to a boil in a medium saucepan. Stir in the quinoa and the salt, and lower the heat to a low simmer. Cover and cook undisturbed for 25 minutes, or until tender.
- Heat the olive oil in a large saucepan over medium-high heat. Add the leeks and sauté until softened, 1-2 minutes. Stir in the sage, thyme, and cranberries and cook, stirring, for 5 minutes. Add the maple syrup and Dijon mustard and cook for 1 additional minute. Add the 2 tablespoons of water, turn the heat to medium-low, and scrape up any browned bits from the bottom of the pan. Fold in the cooked quinoa and the toasted walnuts. Toss well to combine. Taste, and adjust seasonings as needed.
- Scoop the quinoa mixture into the squash halves. Top with additional walnuts, and serve.