![]() ![]() ( It’s those crispy bits that everyone loves). If it appears dry, drizzle a little olive oil over it and return the squash to the oven for an additional 10-15 minutes or until the stuffing is lightly browned and crispy. Roast in the oven for 15 minutes, flip each slice and bake for 5 more minutes. Brush each squash slice with butter mixture on both sides. In a small bowl, whisk melted butter with brown sugar, salt, pepper, cinnamon and cloves. Fill the squash with stuffing mixture. Arrange acorn squash slices on a prepared baking sheet.Combine the cooked quinoa, apples, pancetta, parmesan cheese and herbs together and toss until well mixed.Quick sauté the apples in the rendered fat from the pancetta.Transfer pancetta to a plate lined with paper towels. Spread squash onto a large sheet pan and roast 25-30 minutes or until tender. Place squash in a large bowl and add remaining ingredients. While squash are cooking, make the crispy pancetta by sautéing in a little olive oil in a sauté pan. Scoop out seeds and cut squash into 1-inch slices.Brush the cut acorn squash with olive oil and sprinkle with the spice blend.Combine the spices with brown sugar and kosher salt. Grind the spices in a mortar and pestle or spice grinder.Assembling Apple Quinoa Stuffed Acorn Squash with Crispy Pancetta Just fluff the quinoa with a fork before blending with the other stuffing ingredients. You’ll notice the white germ ring that releases from the grain. Cook the quinoa according to the package directions. I used tri-colored quinoa for this recipe, but feel free to use red or plain quinoa. ![]()
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