When the leaves start to turn and the air carries a hint of coolness, there’s nothing quite like a warm, hearty dish to welcome the season. Enter the Roasted Acorn Squash Boats with Herbed Quinoa, Goat Cheese & Pomegranate-Tahini Drizzle. These vibrant, delicious boats are a symphony of flavors and textures, combining the sweetness of roasted squash with savory quinoa, tangy goat cheese, and a drizzle of luscious pomegranate-tahini sauce. Perfect for cozy fall evenings, family dinners, or even festive gatherings, this dish not only fills the belly but also warms the heart.
What makes this recipe special
This recipe shines for several reasons. First off, it’s incredibly versatile. Whether you’re looking for a vegan meal (just skip the goat cheese) or a fabulous side for your holiday feast, these savory boats can fit the bill. Not to mention, they’re simple to whip up and can be prepared in under an hour.
Imagine the delight on your family’s faces as they dig into this colorful, nutritious dish—it’s a visual feast as much as it is a culinary one. Additionally, the health benefits of quinoa paired with nutrient-packed squash make this a guilt-free pleasure.
"These acorn squash boats were a hit at our family dinner! The flavors work so well together, and my kids even wanted seconds!" — A delighted home cook after trying the recipe.
The cooking process explained
Creating these Roasted Acorn Squash Boats requires minimal prep, making it an approachable dish even for beginners. You’ll begin by roasting the squash to bring out its natural sweetness while cooking the quinoa to fluffy perfection. While those two elements are working their magic, you’ll prepare a luscious drizzle of tahini and pomegranate to tie everything together.
The process is straightforward: roast, cook, fill, and drizzle. Get ready to enjoy a flavorful, hearty meal that everyone will love!
What you’ll need
To make these delightful acorn squash boats, gather the following:
- 2 medium acorn squash, halved and seeds removed (800 g)
- 2 tablespoons olive oil (30 ml)
- 1/2 teaspoon salt (3 g)
- 1/2 teaspoon black pepper (2 g)
- 1 cup quinoa, rinsed (185 g)
- 2 cups water or vegetable broth (480 ml)
- 2 tablespoons fresh parsley, chopped (8 g)
- 1 tablespoon fresh mint, chopped (4 g)
- Salt and black pepper, to taste
- 1/2 cup soft goat cheese, crumbled (115 g)
- 3 tablespoons tahini (45 g / 45 ml)
- 2 tablespoons pomegranate molasses or juice (30 ml)
- 1 tablespoon water, to thin if needed (15 ml)
- 1/2 teaspoon honey (5 ml)
- Pinch of salt
- Pomegranate arils (optional)
- Extra chopped herbs (optional)
Feel free to swap out the goat cheese for feta, or use a plant-based cheese for a vegan twist!
