Roasted Acorn Squash with Toasted Quinoa

Roasted Acorn Squash with Toasted Quinoa

Roasted Acorn Squash with Toasted Quinoa

Makes 4 servings


1 acorn squash, cubed
2 cups of water
1 cup apple cider
½ cup NOW Real Food® Sucanat®
6 tbsp. NOW Real Food® Certified Organic Virgin Coconut Oil
½ cup chopped onion
1 tsp. sea salt
½ cup Living Now® Organic Quinoa
1 cup vegetable stock
½ cup tomato
1 tsp. oregano, finely chopped
2 tsp. NOW Real Food® Organic Coconut, Shredded


  1. In a roasting pan place acorn squash, apple cider water, and Sucanat®.
  2. Place in oven at 350° F for 25 minutes.
  3. In a stock pot on medium heat place 2 tsp. of coconut oil.
  4. Add onions and 1 tsp. of sea salt.
  5. Sauté for 2 minutes.
  6. Add quinoa and toast for 2 minutes.
  7. Add vegetable stock, tomatoes, and chopped oregano.
  8. Allow the mixture to come to a boil.
  9. Place on low heat, cover and cook for 10 minutes.
  10. In a sauté pan under medium-high heat place shredded coconut.
  11. Continually toss until the coconut is golden brown.
  12. Take acorn squash out of oven and immediately place in food processor with reserved liquid from pan.
  13. Pulse until uniform mixture is formed.
  14. Combine squash puree with quinoa and top with toasted coconut.
  15. Serve warm and enjoy!

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