Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Carefully halve 1 medium acorn squash, about 2 pounds, lengthwise and scoop out the seeds. Rub the cut surfaces and cavities with 1/2 tablespoon extra-virgin olive oil and season with 1 teaspoon fine sea salt. Place cut-side down on a parchment-lined baking sheet.

2. 2.

   Roast the squash for 35–40 minutes, until a knife slides easily through the flesh. Prepare the filling while it roasts.

3. 3.

   Rinse 1/2 cup dry quinoa in a fine-mesh sieve. Put it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and simmer gently for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

4. 4.

   Finely dice 4 ounces yellow onion, roughly chop 8 ounces sliced white mushrooms, and mince 2 garlic cloves. Zest and juice 1/2 lemon to obtain 1 teaspoon zest and 1 tablespoon juice. Chop enough cilantro to measure 2 tablespoons; set the lemon and cilantro aside.

5. 5.

   Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 minutes. Add the chopped mushrooms and 1/2 teaspoon fine sea salt; cook for 7–9 minutes, stirring occasionally, until their moisture evaporates and they begin to brown.

6. 6.

   Lower the heat to medium and stir the following into the mushroom mixture:

   • 2 minced garlic cloves
   • 1 teaspoon ground cumin
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

   Cook, stirring, for 1 minute until fragrant.

7. 7.

   Remove the skillet from the heat. Fold in the cooked quinoa, the prepared lemon zest and juice, 2 tablespoons of the unsalted roasted pumpkin seeds, and 1 tablespoon of the chopped cilantro. If the filling seems dry, stir in 2 tablespoons water.

8. 8.

   Turn the tender squash halves cut-side up and mound the quinoa filling into their cavities. Return to the oven for 5 minutes to heat through.

9. 9.

   Place one stuffed squash half on each of two plates. Finish with the remaining 2 tablespoons pumpkin seeds and 1 tablespoon chopped cilantro, and serve with forks and knives for cutting into the tender squash.

Want more detail? See the temperature guide.