This modern stuffing can be used as a side for holiday meals, or is great on it’s own. ~ Marlys
* As featured in Issue 5 of Adventures with Tea eMagazine!
Quinoa-Stuffed Acorn Squash
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Ingredients
- 2 Acorn squash
- 1 cup Quinoa
- 2 cups A Walk in the Woods brewed tea
- 1/2 cup Dried cranberries
- 3/4 cup Green onion diced
- 1/2 cup Chopped walnuts
Pomegranate Sauce
- 1 cup Pomegranate Panache brewed tea
- 1/3 cup Sugar
- 2 Tbsp Cornstarch
- Cold water
Instructions
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Cut the squash in half horizontally and remove seeds. Spread melted butter around the edge and place 1 Tbsp in each of the two halves.
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Bake at 400º F for about 30 minutes until it begins to soften and turn golden brown.
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Combine A Walk in the Woods brewed tea and quinoa in a 2-quart saucepan. Bring to a boil for 5 minutes, then cover and reduce heat for 10 minutes.
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Remove from heat and leave covered for 10 minutes. Stir to fluff before using.
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Combine cooked quinoa with walnuts, cranberries and green onions, then scoop into squash bowls.
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Drizzle with Pomegranate Sauce (see below). Serves 4.
Pomegranate Sauce
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To make the sauce, simply combine Pomegranate Panache brewed tea in a saucepan with sugar and bring to a boil.
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To thicken the sauce, use a slurry made by dissolving cornstarch in a small amount of cold water, then gradually pour it into to the boiling liquid while constantly stirring.
