Ingredients

The following ingredients have 4 Servings
  • 2 large acorn squash (2 1/2 pounds each) or 4 small acorn squash
  • 3 1/2 tablespoons olive oil, divided
  • 1 1/2 cups uncooked quinoa (white, red, or mixed)
  • 1 pound leeks
  • 1/4 cup fresh sage
  • 1/4 cup fresh thyme
  • 1/2 cup walnuts
  • 1 teaspoon kosher salt, divided
  • Fresh ground pepper

Instruction

  • Preheat oven to 425°F.
  • Cut each squash in half and scoop out the seeds with a spoon. Drizzle 1/2 tablespoon olive oil over the cut side and season with kosher salt and fresh ground pepper. Place the halves cut side down on a baking sheet, and roast for about 35 minutes, until slightly browned and easily pierced with a fork. (The time will be less for smaller squashes.)
  • Cook the quinoa following the instructions found at Master Recipe: Perfect Quinoa, using 1 1/2 cups quinoa and 2 1/4 cups water. Or, use our Instant Pot quinoa method. While the quinoa cooks, complete Step 2 and 3.
  • Chop the leeks (watch the video!): Chop off the dark green stems of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moon shapes. Rinse thoroughly in a colander to remove any dirt. Remove the leaves of the thyme, and chop the sage leaves.
  • If not already chopped, roughly chop the walnuts.
  • In a skillet, heat 1 1/2 tablespoons olive oil. Add the leeks and sauté about 4 minutes, just before they begin to brown.
  • In a small skillet, toast the walnuts over low heat, until slightly browned, watching so they don’t burn.
  • When the quinoa is done, stir in the sauteed leeks. Then add the fresh sage, thyme, 1/2 teaspoon kosher salt, and fresh ground pepper. Taste, and add more salt or pepper to taste, and a drizzle of olive oil.
  • When the squash are done, spoon quinoa generously into each half. Top with walnuts and serve immediately.