Roasting with a touch of honey helps caramelize this creamy acorn squash. The sweetness from the squash and golden raisins pair perfectly with salty feta and nutty quinoa in this hearty grain salad.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
White Wine Vinegar
Preheat oven to 400 degrees. Halve the squash, scoop out the seeds, and cut into 1-inch slices. Strip the thyme leaves off the sprig. Drizzle with half the honey, 1 tablespoon olive oil, a pinch of salt and pepper and sprinkle thyme. Place on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
Thinly slice the scallions, keeping white and green parts separate. Slice the mushrooms.
Heat 1 cup of water in a pot with the stock concentrate and a pinch of salt. Once boiling, add the quinoa and simmer for 15 minutes. Drain any excess liquid, return the pot, and cover.
Meanwhile, heat 1 tablespoon olive oil in a pan over medium heat. Add the scallion whites and cook for 2 minutes. Add the mushrooms and season with salt and pepper. Cook for 5 minutes, until mushrooms are soft and browned.
In a bowl, combine 1 tablespoon olive oil, vinegar and remaining honey. Season with salt and pepper. Toss in the mushroom mixture, raisins, and quinoa. Taste and season with salt and pepper.
Serve the quinoa-mushroom mixture with the roasted squash on top. Sprinkle with feta crumbles and scallion greens.