Roasted Acorn Squash with Toasted Quinoa

Servings

Makes 4 servings

Tasty and filling, this recipe is a symphony of flavors you’ll savor from start to finish. Pureed acorn squash pairs perfectly with cooked organic quinoa and other natural ingredients to create a hearty dish you and your family will fall in love with. Crispy, sautéed coconut on top completes it.

Ingredients

1 acorn squash, cubed

2 cups water

1 cup apple cider

½ cup Sucanat® Cane Sugar, Organic

6 tablespoons Virgin Coconut Oil in Glass Jar, Organic

½ cup onion, chopped

1 teaspoon sea salt

½ cup Quinoa Whole Grain, Organic

1 cup vegetable stock

½ cup tomato

1 teaspoon oregano, finely chopped

2 teaspoons Coconut, Organic, Unsweetened & Shredded

Directions

In a roasting pan place acorn squash, apple cider water, and Sucanat®.
Place in oven at 350° F for 25 minutes.
In a stock pot on medium heat place 2 teaspoons of coconut oil.
Add onions and 1 teaspoons of sea salt.
Sauté for 2 minutes.
Add quinoa and toast for 2 minutes.
Add vegetable stock, tomatoes, and chopped oregano.
Allow the mixture to come to a boil.
Place on low heat, cover and cook for 10 minutes.
In a sauté pan under medium-high heat place shredded coconut.
Continually toss until the coconut is golden brown.
Take acorn squash out of oven and immediately place in food processor with reserved liquid from pan.
Pulse until uniform mixture is formed.
Combine squash puree with quinoa and top with toasted coconut.
Serve warm and enjoy!