Adobo Acorn Squash, Quinoa, And Jalapeño Chimichurri | Naturally Ella
In this flavorful recipe, tender slices of roasted acorn squash are coated in a savory yogurt and spice mixture, creating a deliciously unique dish. Paired with crispy quinoa and zesty chimichurri sauce, each bite is a burst of vibrant flavors and textures. Enjoy this satisfying and wholesome meal that is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 1 acorn squash
- ¼ cup plain, whole milk yogurt
- 1 tablespoon smoked paprika
- 2 teaspoons sucanat or brown sugar
- 1½ teaspoon onion powder
- 1½ teaspoon dried Mexican oregano
- 1 teaspoon garlic powder
- ½ teaspoon cumin powder
- 1 teaspoon chipotle chile powder
- ½ teaspoon black pepper
- ½ teaspoons sea salt
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 2 jalapeños*
- ½ onion
- ½ cup cilantro
- ¼ cup parsley
- 1 clove garlic
- 2 tablespoons olive oil
- Juice from 1 lime
- 2 teaspoons honey
- Water for thinning
- Goat Cheese or Queso Fresco for Topping, optional
Instructions
- Preheat oven to 375˚F. Peel the acorn squash, cut in half, and remove seeds. Take each half and slice each half into 1/2" slices. Alternatively, cut into slices then cut off peel (either way works- just depends on preference). Place in a bowl.
- In a separate bowl, combine spices, sucanat, salt, and pepper. Add the yogurt and give a good stir. Scrape the yogurt mix into the squash and toss until squash is well-coated. Place squash in a single layer on one to two parchment-covered sheet tray and roast until tender, 30 to 40 minutes (depending on thickness of slice- they should be tender but not falling about).
- While squash is roasting, heat olive oil over medium-high heat in a large skillet. Add quinoa and stir until liquid has evaporated and quinoa is lightly browning and crisp, 2-4 minutes. Remove from skillet and set aside.
- Make chimichurri according to directions then serve squash with quinoa and a few spoonfuls of chimichurri,
Cook Time
45M
Prep Time
PT15M
Yield
2-4
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