Autumn on a Plate: Roasted Squash with Sunny Apple Quinoa Salad

Sunflower seeds are rich in protein and minerals and are a great complement to the quinoa. I love the way this salad looks stuffed into these winter squashes.

Roasted Squash
2 Delicata squash (CSA Week #16)
1 Winter Carnival squash (CSA Week #17)

Cut in half and deseed. Brush with olive oil and roast at 375 for 40 to 45 minutes until brown on the edges. Let cool.

Sunny Quinoa Apple Salad
2 cups cooked quinoa
3/4 cup sunflower seeds
1 small onion
1 small carrot
1 small leek (CSA Week #17)
1 apple (CSA Week #17)
Bunch of fresh parsley (CSA Week #17)
Olive oil
S and P

Cook the quinoa ahead of time and use two cups for this salad. Toast the sunflower seeds in a 350 oven for 7 minutes.

Dice the onion and sauté in olive oil and salt. Dice the carrot and add to the onions. Cut the leek in half and then each half in half again. Clean very well and add to the vegetables. Dice the apple and chop the parsley and add to the vegetables. Add the quinoa and sunflower seeds and mix well.

Stuff the squashes with the quinoa salad. Enjoy!

p.s. There will be more quinoa salad than squashes to stuff. It is great the next day or as a make ahead meal.

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