Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri

Name: Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 serving
Ingredients: 1 acorn squash; 1/4 cup plain; 1 tablespoon smoked paprika; 2 teaspoons sucanat or brown sugar; 1 1/2 teaspoon onion powder; 1 1/2 teaspoon dried Mexican oregano; 1 teaspoon garlic powder; 1/2 teaspoon cumin powder; 1/2 teaspoon chipotle powder; ½ teaspoon black pepper; ½ teaspoons sea salt; 1/4 cup cooked quinoa; 2 teaspoons olive oil; 1 recipe for chimichurri

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Course
Side Dish
Cuisine
International

Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri

Tyler Barnes

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Spiced-roasted acorn squash tossed with crispy quinoa and chimichurri for a lovely side dish or simple vegan-friendly lunch.

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Ingredients

Squash

1 acorn squash
1/4 cup plain whole milk yogurt

Adobo Seasoning

1 tablespoon smoked paprika
2 teaspoons sucanat or brown sugar
1 1/2 teaspoon onion powder
1 1/2 teaspoon dried Mexican oregano
1 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon chipotle powder
½ teaspoon black pepper
½ teaspoons sea salt

Quinoa

1/4 cup cooked quinoa
2 teaspoons olive oil

Chimichurri

1 recipe for chimichurri

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Instructions

Preheat oven to 375˚F. Peel the acorn squash, cut in half, and remove seeds. Take each half and slice each half into 1/2" slices. Alternatively, cut into slices then cut off peel (either way works- just depends on preference). Place in a bowl.
In a separate bowl, combine spices, sucanat, salt, and pepper. Add the yogurt and give a good stir. Scrape the yogurt mix into the squash and toss until squash is well-coated. Place squash in a single layer on one to two parchment-covered sheet tray and roast until tender, 30 to 40 minutes (depending on thickness of slice- they should be tender but not falling about).
While squash is roasting, heat olive oil over medium-high heat in a large skillet. Add quinoa and stir until liquid has evaporated and quinoa is lightly browning and crisp, 2-4 minutes. Remove from skillet and set aside.
Make chimichurri according to directions then serve squash with quinoa and a few spoonfuls of chimichurri,