Tuesday, October 16, 2012
Roasted Acorn Squash & Harvest Blend
This past weekend, my husband and I had our vegan friends over for dinner. I wanted to use seasonal ingredients, so I choose acorn squash to stuff with a harvest grain blend of quinoa, Israeli couscous, orzo, and lentils. For my husband and I, I melted a small portion of goat cheese on top which added an excellent creaminess. For crunch, I toasted pepitas (pumpkin seeds) on top! Even if you are not a vegan, you'll love this delicious and healthy recipe.
1 package harvest blend from Trader Joe's
1 tbsp olive oil
2 tbsp minced garlic
1 tbsp minced shallot
1 cup sliced red onions
1/2 cup apple cider vinegar
1/4 cup mango chutney
1 tsp honey
2 tsp curry powder
2 cups fresh spinach
Toasted pepitas and/or goat cheese for garnish
Cook harvest blend by package directions. In a separate sauté pan, add olive oil over medium heat with garlic, shallot and red onions. Cook 5 minutes, or until lightly browned. In a large pot, add cooked harvest blend, shallot, garlic and onion mixture, vinegar, chutney, honey and curry. Mix well. Add spinach and pepitas in at the end and serve alone, or baked inside a roasted squash with a bit of goat cheese on top for the non-vegans. Enjoy!