Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri
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Unrated
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Course
Side Dish
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Cuisine
International
Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri
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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 brown sugar or sucanat
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon oregano dried, Mexican
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chipotle powder
- ½ teaspoon black pepper
- ½ teaspoons salt sea salt
Quinoa
- 1/4 cup quinoa cooked
- 2 teaspoons olive oil
Chimichurri
- 1 recipe for chimichurri
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,
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