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​​Roasted Acorn Squash Stuffed With Collards and Quinoa

Servings 4

Ingredients  

Squash:

  • 2 acorn squashes, halved and seeded
  • 2 tablespoons honey
  • 2 teaspoons curry powder
  • ¼ teaspoon cayenne pepper
  • ¼ cup lemon juice
  • ¼ cup canola oil
  • 1 teaspoon salt

Stuffing:

  • 1 teaspoon olive oil
  • 1 garlic clove minced
  • 1 bunch collard greens, cleaned and roughly chopped
  • 2 Anjou pears, peeled and diced small (hold in water with lemon after dicing)
  • 2 cups cooked red quinoa (hold chilled after cooking)
  • ¼ cup cooked chickpeas
  • 1 tablespoon kuchela, a hot Trinidadian relish (or more, to taste)
  • 1 teaspoon sherry vinegar
  • ¼ cup pomegranate seeds

Romesco sauce:

  • 4 garlic cloves
  • 1 cup red bell peppers, roasted, peeled, and chopped
  • 2 ounces almonds, roasted
  • ¼ cup curly parsley, chopped
  • 2 teaspoons cumin
  • 2 tablespoons smoked paprika
  • 2 tablespoons sherry vinegar
  • ½ cup olive oil

Directions 

For the squash:

  • Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
  • In a mixing bowl, whisk all ingredients together except for the squash.
  • Cut across the bottom of each squash half to create a flat base. Coat squash halves in liquid mixture, then place them flesh side up on parchment paper, and place pan in oven.
  • Roast for 20–30 minutes or until fork-tender.

For the stuffing:

  • Heat oil in large sauté pan over medium-high heat. Add garlic and collard greens to oil.
  • Once greens have wilted, add pears, quinoa, chickpeas, and kuchela. Stir for 3 minutes, then deglaze with sherry vinegar.
  • Remove pan from heat and spread mixture onto a sheet pan, then fold in pomegranate seeds.
  • Allow mixture to cool on sheet pan.

For the romesco sauce:

  • In a food processor, blend garlic first, then add every other ingredient except for the olive oil.
  • Once the paste develops, slowly add the oil to emulsify, until smooth. This mixture should hold refrigerated for about 2 weeks.

To assemble:

  • Preheat oven to 350 degrees. Line sheet pan with parchment paper.
  • Fill squash halves with stuffing until compact and even.
  • Place stuffed squash flesh side up on parchment paper–lined sheet pan, and cover with foil. Heat for 25 minutes.
  • In the center of your plate, create a circle with the romesco sauce. Once ready, place warmed squash in the center of the circle. Top squash with seasoned bread crumbs (can be store-bought or homemade) and a drizzle of romesco sauce.
  • Garnish with fresh herbs of your choice and a draw of olive oil.