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Honey-Roasted Squash

Honey-Roasted Squash

with Warm Mushroom & Quinoa Salad

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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.

Tags:Gluten-freeVeggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Acorn Squash

½ cup

Quinoa

4 ounce

Button Mushrooms

2 unit

Scallions

1 ounce

Golden Raisins

1 sprig

Thyme

¼ cup

Feta Cheese

(ContainsMilk)

1 unit

Veggie Stock Concentrate

1 tablespoon

Honey

1 tablespoon

White Wine Vinegar

Not included in your delivery

3 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2025.056 kJ
Calories484 kcal
Fat19 g
Saturated Fat0 g
Carbohydrate69 g
Sugar0 g
Dietary Fiber9 g
Protein16 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Baking Sheet
Pot
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

Thinly slice the scallions, keeping white and green parts separate. Slice the mushrooms.

3

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.

4

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.

5

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.

6

Serve the quinoa-mushroom mixture with the roasted squash on top. Sprinkle with feta crumbles and scallion greens.