Saturday, September 15, 2007

Baked Acorn Squash with Quinoa, Tofu, Dried Apricots, and Walnuts

This Saturday's cooking adventure was Baked Acorn Squash with Quinoa, Tofu, Dried Apricots, and Walnuts. I've been curious about it ever since reading Superfoods RX last Fall and Acorn Squash is finally coming into season again.

Much like beets, I only discovered I liked squash over the past few years. The key, for me, is roasting it and bringing out the sweetness. Prior to this discovery, I only knew squash as a slightly soggy dish created with butter, salt, and pepper. Doesn't that sound appetizing? Exactly.

The fact that this roasted squash wasn't honey-coated didn't make it any less appetizing though. My one complaint is the recipe didn't advise me about placing the squash halves face down or face up in the water. Maybe it doesn't make a difference? I won't know until next time I make this recipe, which will likely be sooner rather than later due to its great flavor and texture.


  1. Hmm that looks kind of good, despite me not liking squash....not sure that I'd ever try it but you do make it sound ok! (what is Quinoa?)

  2. It is good! I especially like acorn squash cut in half, insides scooped out, and roasted face down on a pan for around 40 minutes. The top caramelizes and it gets sweet. Sprinkle with honey or brown sugar. It's like dessert.

    Quinoa is a high-protein grain. It has a really neat texture (and according to Wikipedia you can make it in a rice cooker). You should try it too!