10 medium acorn squash

1 cup apple cider vinegar

1 cup olive oil

3/4 cup maple syrup

salt and pepper to taste

5 cups diced onion

10 cups cooked quinoa

1 1/2 Tbs curry powder

2 1/2 tsp ground cinnamon

1 tsp cayenne pepper

1 1/4 cups dried cranberries

1/2 cup dried parsley


Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves on a sheet pan, flesh side up. Whisk together vinegar, 3/4 cup of oil and 1/2 cup maple syrup. Brush the flesh side of the squash halves with mixture and sprinkle with salt and pepper. Push squash flesh side down on the sheet pan, then brush the skin side with maple mixture and sprinkle with salt and pepper. Roast until the squash is fork tender, 40-50 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture. Meanwhile, heath the remaining olive oil in a medium saucepan over medium high heat. Add onions and cook stirring occasionally until soft. Add quinoa, curry powder, cinnamon, and 2 tsp salt, and stir until blended. Add 1/2 cup of water and simmer until water is absorbed. Remove from heat and add cranberries and remaining maple mixture and half of parsley. Stuff the squash with mixture and sprinkle with remaining parsley.

Presented by: Bradford Catered Events

Date: 11/30/17