Roasted Acorn Squash With Quinoa Pecans And Feta
Thanksgiving is almost here and I’m ready for it to arrive. Case-in-point, I have been working away on new recipes and this roasted acorn squash with quinoa is my latest favorite. Packed with some of my all-time favorites (quinoa, pecans, and feta cheese), this flavorful dish is also an eye-catcher. I have a true soft spot in my heart for food-focused holidays and Thanksgiving takes the cake in that department. To me, what is so remarkable about Thanksgiving is the blending of foods that work no matter what. This holiday can include your grandmother’s classic recipes, while still leaving space for trying out new recipes that aid in building even more transitions.
For Thanksgiving in my house, I always take requests which will typically include some old favorites. But it almost always includes something new as well. This roasted acorn squash with quinoa, pecans, and feta is fantastic because it can be served as a side dish, but it is hearty enough to make a full-blown entree as well.
Although acorn squash belongs to the same species as summer squash like zucchini and crookneck squash, it’s commonly known as a winter squash. Many people especially enjoy its slightly nutty flavor and tender texture when cooked. Acorn squash is extremely nutrient-dense for its size. It is rich in dietary fiber, like most fruits and vegetables, and very low in saturated fat, cholesterol, and sodium. In terms of vitamins and minerals, acorn squash has significant levels of vitamin C, vitamin A, and thiamin, and its range of minerals is impressive, including potassium, magnesium, iron, copper, and calcium.
Quinoa is one of my favorite whole grains. It is technically the seed of a flowering plant from the amaranth family. Quinoa, if you don’t already know it, is packed with protein, fiber, dietary minerals, and vitamins, and is naturally gluten-free. Although you can cook and eat quinoa seeds in a similar way to most grains, the quinoa plant itself is more similar to beetroots and spinach. You can actually eat both the seeds and leaves of this versatile and incredibly nutritious plant. Farmers cultivate over 120 different types of quinoa. However, the most common versions available in grocery stores are white, red, and black quinoa.
This lovely, seasonal, roasted acorn squash is a wonderful, more modern dish that will work with just about any Thanksgiving favorite, classic or otherwise.