~ Ina Garten
3 T. coconut oil
1 sweet onion, diced
4 garlic cloves, minced
1 t. freshly grated ginger
2 T. red curry paste
3 c. low-sodium vegetable stock
4 c. uncooked butternut squash (1-inch) cubes
1 14-oz. can coconut milk
1 lime, juiced
1/4 t. salt
1/4 t. pepper
1/2 c. torn fresh cilantro for serving
1/3 c. chopped roasted peanuts for serving
Heat a large pot over medium-low heat and add coconut oil. Once it’s melted, add in the onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in the ginger and curry paste and stir until it is incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes. Cover the pot and increase the heat to medium. Cook until the squash is soft, about 20 minutes.
Once the squash is soft, turn off the heat and very carefully pour the entire mixture into a blender. Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low. Add in the coconut milk, lime juice, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it’s completely warm. Taste and season additionally if desired. Serve the soup with a garnish of torn cilantro and crushed peanuts.
2 large acorn squash
1/2 c. dry quinoa, rinsed
1 large onion, diced
1 large apple, diced
1/4 c. dried cranberries
1 T. olive oil
1 tablespoon orage champagne vinegar
1 teaspoon cinnamon
1/2 teaspoon seat salt
balsamic glaze (optional)
Preheat your oven to 375 degrees.
Carefully trim the top of the squash off or cut larger sqaush in half. Scoop the seeds out and scrape the flesh clean. Drizzle a bit of olive oil and salt into each squash Place face-down in a baking dish. Bake for 45 minutes, or until fork tender inside.
While the squash bakes, prepare the filling. Rinse and cook quinoa (combined with 1 cup water) either on the stovetop or in a rice cooker. Set quinoa asid
In a large saute pan, cook one diced onion on medium heat until brown and softening. The more color you can develop (without burning, of course) the better. Slow-cooked onions add so much flavor!
Once the onion has cooked 10-15 minutes, add the diced apple and cook until soft. Add the cranberries and the cooked quinoa, and turn heat down to low.
Whisk olive oil, vinegar, cinnamon, and salt together into a dressing. Pour dressing over quinoa mixture, and continue to stir over low heat.
Once the acorn squash has cooked, flip them right side up and fill the squash with the quinoa mixture. Pack tightly in order to maximize the filling!
Bake 10-15 additional minutes, until the tops of the quinoa is golden and starting to get crispy.