Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients
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1 Acorn Squash
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1 Cup North American Quinoa
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2 Cups Water
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1 Tablespoon Vegetable Oil
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3 Tablespoons Onion, finely chopped
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1/2 Cup Medium Pecan Pieces
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1/2 Cup Dried Zante Currants
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1/2 Cup Flame Raisins
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3 Tablespoons Unsalted Butter
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1 Teaspoon Thyme, leaves chopped
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1 1/2 Teaspoons Kosher Salt
Directions
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Preheat oven to 350F. Cut the acorn squash in half and scoop out the seeds. Put half a tablespoon of butter in each half and sprinkle with some kosher salt. Roast for 30 to 40 minutes, until squash is soft. Place aside and keep hot.
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Bring the 2 cups of water to a simmer in a small pot. Add a pinch of salt, 1 tablespoon of vegetable oil, and the quinoa. Stir and cook until the quinoa is soft but not mushy, and has a slight pop to it. Drain and keep aside.
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In a large skillet, heat the remaining butter over low heat. Add the onion and pecans, sauté for 3 minutes. Add the cooked quinoa, raisins, pumpkin seeds, and currants. Cook for 2 to 3 minutes, then add thyme and season to taste. Fill the 2 halves of acorn squash and serve hot.