Salmon Recipe
atlantic maple baked acorn squash, stuffed w/ red quinoa, apples & herbs, crispy brussels sprouts, pomegranate butter, roasted walnuts
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Ingredients
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Baked Acorn Squash
Stuffing
Crispy Brussels Sprouts
Pomegranate Butter
Roasted Walnuts
Method
Baked Acorn Squash
- 1
Prepare the Acorn Squash
Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds.
- 2
Season and Bake
Drizzle the insides of the squash with olive oil, maple syrup, salt, and black pepper. Place them cut side down on a baking sheet and roast for about 30-35 minutes until tender.
Stuffing
- 3
Cook the Quinoa
In a saucepan, combine the red quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy.
- 4
Mix the Stuffing
In a large bowl, combine the cooked quinoa, diced apple, parsley, thyme, salt, and pepper. Mix well.
Crispy Brussels Sprouts
- 5
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and cut them in half.
- 6
Season and Roast
In a bowl, toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes until crispy and golden brown.
Pomegranate Butter
- 7
Roasted Walnuts
- 8
Roast the Walnuts
Preheat the oven to 350°F (175°C). In a bowl, toss the walnuts with olive oil and salt. Spread them on a baking sheet and roast for 10-12 minutes until fragrant and golden.