If your pantry is anything like mine, the basics are well stocked (legumes, rice, herbs, spices) and it’s supplemented with seasonal shopping for a quick meal. The Roasted Squash with Cider Sauce recipe may look long, but it’s terribly easy to prepare and, dare I say, healthy!
Play with the flavors if you like. My variation, inspired by a dish enjoyed while dining out, is coconut- and curry-based. If you can find the elusive delicata squash, substitute it for the acorn squash. I prepare the dish as is (vegan), but you could cook crumbled sausage with the rice blend for another layer of flavor.
Have fun with this simple and seasonal dish!
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Roasted Squash with Cider Sauce
Recipe by Phoebe Canakis, PhoebesPureFood.com
Yields 4 servings
This dish is easy to prepare and quick to assemble. While the squash is cooking, prepare the sauce and rice medley. Play with the flavors. Use other herbs or spices in the cider sauce or squash blend.
Squash Ingredients
- 1 medium spaghetti squash
- 2 garlic cloves, peeled and cut in half
- 1 medium acorn squash
- Olive oil, for drizzling
- Salt and Pepper
- 2 cups prepared quinoa or rice blend
- 1/4 cup coconut milk
- 2 tsp curry paste
- Roasted pumpkin seeds, garnish
Cider Ingredients
- 2 Tbsp maple syrup
- 1 cup local apple cider
- 1/2 tsp powdered ginger
Prepare the squash
- Preheat your oven to 400ºF. Line two baking sheets with aluminum foil.
- Slice spaghetti squash in half lengthwise. Scoop the seeds from each half, drizzle with olive oil and sprinkle with salt and pepper.
- Place the scooped side down on the baking sheet, over the garlic cloves.
- Slice the acorn squash in half (not from stem to base). Scoop the seeds from each half and slice into half-inch discs.
- Place the discs on a baking sheet, prepared with non-stick spray. Drizzle with olive oil and sprinkle with salt and pepper.
- Cook the spaghetti squash until tender, about 20-30 minutes. Cook the acorn squash until it is golden, checking every 10 minutes.
Cider sauce
- As the squash cooks, prepare the sauce. Bring the apple cider, maple syrup and ginger to a boil, reduce to a simmer. Simmer until reduced by half, about 15 minutes; set aside.
Assemble the squash
- Scoop the filling from one spaghetti squash halve into a small bowl. Combine with the coconut milk, curry paste and a pinch of salt. Add more curry paste to suit your taste.
- Place a scoop of the quinoa/rice on a plate. Place a disc of roasted acorn squash on the rice.
- Fill the ring of acorn squash with the coconut spaghetti squash, drizzle with the cider sauce and sprinkle with roasted pumpkin seeds.
