Roasted Acorn Squash Boats with Herbed Quinoa, Goat Cheese & Pomegranate-Tahini Drizzle

Step-by-step instructions

Preheat your oven to 400°F (200°C). Brush the cut sides of the acorn squash halves with olive oil, and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 25–30 minutes, or until tender.
While the squash is roasting, rinse the quinoa and cook it in water or vegetable broth according to package instructions. Once cooked, fluff the quinoa with a fork and stir in the chopped parsley, mint, salt, and pepper.
In a small bowl, combine tahini, pomegranate molasses, honey, water, and a pinch of salt. Whisk until smooth, and adjust the thickness by adding more water if necessary.
When the squash is done roasting, flip them over and fill each half liberally with the herbed quinoa mixture. Crumble the goat cheese over the top.
Finish by drizzling the pomegranate-tahini sauce over the filled squash boats. If desired, garnish with pomegranate arils and extra chopped herbs for added color and flavor.

Best ways to enjoy it

Serving these Roasted Acorn Squash Boats can be as creative as you like. They make a stunning centerpiece on the table, but you can enhance the dining experience with some complementary side dishes. Consider pairing them with a simple green salad, roasted vegetables, or a light soup for a complete meal. A glass of crisp white wine would pair beautifully as well, keeping the meal light yet flavorful.

Storage and reheating tips

If you find yourself with leftovers, storing them properly will ensure they remain delicious. Simply cover the filled squash with plastic wrap or place them in an airtight container and keep them in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For longer storage, you can freeze the roasted squash halves (without the goat cheese and sauce) for up to 2 months. Just ensure that they’re well-wrapped to avoid freezer burn.

Helpful cooking tips

To take your Roasted Acorn Squash Boats to the next level, consider these tips:

Roast the squash until it’s just caramelized but not mushy; you want it to hold its shape.
If you want to add more protein, consider mixing cooked chickpeas or black beans into the quinoa filling.
Play with the herbs! Oregano or cilantro can offer a different twist depending on your palate.

Creative twists

Feeling adventurous? Here are some flavorful variations to try:

Swap the goat cheese for feta to create a tangy difference.
Add nuts or seeds (like pine nuts or walnuts) for an extra crunch.
Experiment with spices! A touch of cumin, cinnamon, or nutmeg in the quinoa can elevate the dish’s warm flavors.

FAQs

How long does it take to prepare this dish?

Preparation and cooking time combined typically take about 50-60 minutes.

Can I make this dish ahead of time?

Absolutely! You can roast the squash and prepare the quinoa a day ahead. Assemble and drizzle with the sauce just before serving.

Are there any dietary substitutions available for this recipe?

Yes, this recipe can easily be made gluten-free by using quinoa, and you can switch out goat cheese for a vegan cheese to accommodate dairy-free diets.

Dive into this nutritious and delicious recipe, and enjoy the earthy flavors intertwined with bright, tangy notes that will surely impress at any table!