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Prep
Difficulty
Easy
Time
Estimate
45 mins
Slice the acorn squash and roast. Start caramelizing the onions and bring the quinoa up to a boil. Add the apple slices to the onions. Whip up the Pomegranate Gremolata. Prepare the ingredients for the Coconut Creamed Greens. Fold the quinoa with the nuts. Layer the squash dish with the gremolata. In the last few minutes saute the greens with the creamed coconut.
Roasting causes a light caramelization in thin slices of acorn squash which are topped with a layer of golden onions & apples. This recipe uses the skin of the acorn squash, which becomes chewy and barely tender when roasted for an extended period of time.
A jewel like topping with a burst of garlic-herb flavor will glam up roasted vegetables, meat or other savory dishes and soups in need of a little something extra.
Toss your favorite combination of nuts with quinoa- in bits & pieces- for a protein bursting grainy side dish.
This is a quick, almost exotic variation of the classic creamed spinach. The trick is to use the cream that floats in the top of the can. To best trap this, plan to use full fat coconut milk, avoid shaking the can and store it in the fridge. Next, carefully open the can upside down if possible. This will allow the liquid to be on top and easily poured off for another use. The thicker cream will be ready to be scraped out below.
