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We’ve got a fall recipe for you. Fall is here! That means all the fall vegetables are in season and ready for your kitchen. Go to your local farmer’s market and grab some apples, pumpkins, squash, sweet potatoes and more to make your fall dinner menu extra cozy. Don’t forget cinnamon, cloves, and star anise in your apple cider, either! Fall food is delicious, but it can be hard to keep things nutritious when the weather gets colder and you want something comforting and hearty. This fall recipe is free of processed carbs, and the quinoa is a fibrous whole grain that is naturally gluten free. Enjoy!

Total Time: 30 min

4 delicata squash (about 12 ounces each)
3 teaspoons olive oil, divided
1/8 teaspoon pepper
1 teaspoon salt, divided
1-1/2 cups vegetable broth
1 cup quinoa, rinsed
1 can (15 ounces) chickpeas, rinsed and
1/4 cup dried cranberries
1 green onion, thinly sliced
1 teaspoon minced fresh sage
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
1/2 cup crumbled goat cheese
1/4 cup salted pumpkin seeds or pepitas,

Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard
seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2
teaspoon salt. Place on a baking sheet, cut side down. Bake 15-20 minutes or until tender.

Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Stir in chickpeas, cranberries, green onion, sage, lemon peel, lemon juice and the remaining oil and salt; spoon into squash.

Sprinkle with cheese and pumpkin seeds.

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