Step-by-step instructions
Preheat your oven to 400°F (200°C). Brush the acorn squash halves with olive oil, sprinkle with salt, and black pepper. Place them cut-side down on a baking sheet and roast for 25–30 minutes until tender.
As the squash roasts, cook the quinoa in water or vegetable broth according to the package instructions. Once cooked, fluff it with a fork and stir in the chopped parsley, mint, salt, and pepper to taste.
In a small bowl, whisk together the tahini, pomegranate molasses, honey, and a pinch of salt, adding water to adjust the thickness as needed.
Once the acorn squash is done roasting, remove it from the oven and carefully fill each half with the herbed quinoa. Top with crumbled goat cheese.
Finish by drizzling the pomegranate-tahini sauce over the filled squash boats. For an extra pop of color and taste, sprinkle with pomegranate arils and more fresh herbs if desired.
Best ways to enjoy it
These Roasted Acorn Squash Boats are incredibly versatile in terms of serving and pairing. For a balanced meal, serve them alongside a light green salad or roasted Brussels sprouts for added crunch. A warm, crusty bread also complements the dish beautifully.
If you’re feeling festive, add a sprinkle of toasted walnuts or pecans for some extra texture and flavor. Pair with a crisp white wine or herbal tea for a cozy dining experience.
How to store
Storing leftovers should be done with care to ensure the best taste and freshness. Place any uneaten squash boats in an airtight container in the fridge for up to three days. If you plan to save the filling and the squash separately, they can last longer that way.
For longer storage, you can freeze the quinoa mixture in freezer-safe bags for up to three months. However, the roasted squash does not freeze well once filled, so it’s best to consume that fresh. Remember to always reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Helpful cooking tips
Choose the Right Squash: Look for acorn squash that feels heavy for its size and has a hard, dull skin. Avoid any with blemishes or soft spots.
Herb Variations: Feel free to get creative with herbs! Fresh dill or cilantro can provide a unique flavor twist to the quinoa.
Make Ahead: You can prepare the quinoa and sauce ahead of time. Just reheat them before assembling and serving.
Creative twists
Add a Crunch: Toss in some roasted chickpeas for added protein and a delightful crunch.
Spice it Up: Experiment with spices by adding cumin or smoked paprika into the quinoa for a smoky flavor.
Seasonal Fruits: Swap pomegranate arils with cranberries or slices of apple for a delicious seasonal adaptation.
FAQ
Can I prepare this recipe in advance?
Absolutely! You can roast the squash and cook the quinoa ahead of time. Just assemble and drizzle right before serving for the best texture.
How can I make this recipe gluten-free?
This recipe is already gluten-free as quinoa is naturally gluten-free. Make sure to check if the tahini and any other sauces are gluten-free for added assurance.
What can I substitute for goat cheese?
If goat cheese isn’t your favorite, feta or a vegan cheese option can serve as great alternatives—each offering a different flavor profile that still complements the dish beautifully.
