Roasting Acorn Squash 3 Ways

This week has been about entertaining friends and family. Last night my husband and I had dinner with some of our best friends we love dearly. It was such a bittersweet dinner together, because they will be moving soon to another state. I prepared our guest one of their favorite dishes, Jambalaya and for dessert Double Chocolate Chip Brownies. We laughed and talked almost till midnight.

This afternoon I had the privileged of having lunch with my old class mate. We have known each other since third grade. We have stayed in contact over the years, but have never had a chance to sit down and have lunch together. We had such a wonderful time building each other up and sharing memories. The last time we saw each other she came to my housewarming party and brought me a very nice bottle of Cabernet Sauvignon. I promised here I would not open it until we had lunch. Well we enjoyed it with our lunch, it went perfect with the recipes I am about to share with you.

I also received a bonus guest, one of my dear friends who has a gorgeous baby popped over as well. It was definitely an awesome afternoon. We all cooked together and enjoyed each others company.

So what did we make. Acorn Squash 3 ways. I bought an acorn squash this week and was wondering what to do with it.

Simple. Acorn Squash Soup, Roasted Acorn Squash and Apple Quinoa Risotto and  Roasted Spiced Acorn Squash seeds as a garnish and a healthy snack. Okay so here we go. I hope you enjoy these recipes.

IMG_4262
Acorn Squash and Apple Risotto with Roasted Acorn Squash Soup garnished with Roasted Autumn spiced Acorn Squash seeds with apples and cilantro
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Acorn Squash and Apple Risotto with Roasted Acorn Squash Soup garnished with Roasted Autumn spiced Acorn Squash seeds with apples and cilantro

 Acorn Squash and Apple Risotto with  Roasted Acorn Squash Soup garnished with Roasted Autumn spiced Acorn Squash seeds with apples and cilantro
Acorn Squash and Apple Risotto with Roasted Acorn Squash Soup garnished with Roasted Autumn spiced Acorn Squash seeds with apples and cilantro

The Seeds

1/2 cups raw squash seeds, if the acorn is small to medium

1 3/4 tbsp olive oil

1 tbsp salt

1/4 tsp chili powder

1/4 tsp cinnamon

1/8 tsp clove

1/8 tsp nutmeg

Gather seeds from squash and place in colander.  Rinse thoroughly in colander to remove any excess squash. Once clean, spread out in an even layer on a cookie sheet and allow to dry. Seeds can be patted dry, but roast much better when they are completely dry.

Preheat oven to 275 degrees. Toss dry squash seeds with seasonings and olive oil and place in a single layer onto cookie sheet lined with parchment paper.  Place in oven and bake for 15-20 minutes or until seeds are golden brown. Remove and place in a bowl.

The Soup

Ingredients
1 medium acorn sliced in half (through stem) and seeds removed

2 tbsp. olive oil

½ yellow onion, chopped

1/4 cup chopped honey crisp apples ( garnish)

1/4 cup chopped cilantro ( garnish)

1 small clove of garlic, chopped finely

1 tbsp. organic honey

1 tsp. sea salt

1 tsp. black pepper

½ tsp. cinnamon

¼ tsp. nutmeg

⅛ tsp. clove

⅛ tsp. cayenne pepper

2 cups almond milk

Instructions
Preheat oven to 400 degrees.
Line baking sheet with parchment paper.
Lightly sprinkle with sea salt and ground black pepper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool.
Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
In a Vitamix, Ninja or Fast Speed Blender, add the squash, remaining seasonings, olive oil and 1 cup of the almond milk. Blend well until very smooth. If the soup is thick and it maybe add the other cup of almond milk. Blend and taste. If you need to add more seasonings this is the point to do it. Blend if you add more spices. I like to add the soup to a pot and let it heat up a little more for a few minutes. Add to bowls and garnish with the roasted seeds, cilantro and apples pieces. This soup is sweet so adding the seeds gave it more depth.

The Risotto

1 1/2 cups acorn squash, cubed

1 1/2 cup quinoa

2 tbsp. extra virgin olive oil

5 cups low sodium vegetable broth

1 small onion, diced

1 garlic cloves, minced

1/2 tbsp. cinnamon

1 tsp. fresh grated ginger

1/2 tsp. clove

1/2 tsp. nutmeg

Sea salt and ground pepper, to taste

Instructions

In a heavy medium saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes. Add the quinoa to the pan. Stir and cook for about 3-5 minutes.

Add in one cup of vegetable broth and stir for a minute or two until liquid is absorbed. Continue to stir.

When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one.  During the third cup of broth you want to add the cubed acorn squash and allow it to cook and get tender.  Once the liquid is absorbed you want to add the fourth cup of broth, once it is absorbed, add in the fifth cup of broth and also add in the diced apples. During the fifth cup of broth you want to add all your spices, the sea salt and black pepper and stir. Allow the liquid to absorb. Drizzle a little olive oil over the risotto and gently stir. (The whole process should take about 20-25 minutes; you are looking for a quinoa that is al dente.  Taste and see if you need more sea salt or pepper.

I put my quinoa in little bowls and turn the bowl upside down onto a plate, this made a nice little presentation. I also took some of the seeds, diced apples and cilantro to garnish my plate. I drizzled it all with olive oil before serving. Enjoy!!!

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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