The nutty quinoa blends with savory sauteed onions, tofu, and diced squash for a comforting
dish that feels like fall on a plate. Serve it as a main course for a cozy dinner or as a festive side
for a holiday table.
Ingredients
2 medium acorn squash, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 small onion, finely diced
1 cup firm tofu, diced into small cubes
1 cup diced squash (scooped from the acorn squash or use butternut)
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon dried thyme, sage, or rosemary
Salt and black pepper to taste
Instructions
Preheat the oven to 400°F. Cut the acorn squash in half, remove the seeds, brush with
one tablespoon of olive oil, sprinkle with salt and pepper, and place cut side down on a
baking sheet. Roast for 30 to 35 minutes until tender.
While the squash roasts, prepare the quinoa. Bring two cups of vegetable broth or water
to a boil in a medium pot, stir in the rinsed quinoa, reduce the heat, cover, and simmer
for about 15 minutes until fluffy.
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion
and cook until softened. Stir in the tofu, garlic, and diced squash. Cook until the squash
is tender and the tofu is lightly golden, about 8 to 10 minutes. Season with thyme, salt,
and black pepper.
Combine the sautéed mixture with the cooked quinoa and adjust seasoning as needed.
Turn the roasted squash halves cut side up, spoon the filling into each cavity, and pack
gently. Return to the oven for about 10 minutes to heat through.
Serve warm with optional parsley or toasted pumpkin seeds for garnish.
We have everything you need to make this dish and the best firm tofu choices in our
dairy section. Enjoy!
