Crispy quinoa stuffed squash with chimichurri
Chef
Cassandra Cracchiolo
Hospital
Beverly Hospital
Prep time
30 minutes
Cook time
30 minutes
Yield
50 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
25 acorn squash, halved
2 cups plain Greek yogurt
6 pounds cooked quinoa
3/4 cup olive oil
1/4 cup garlic powder
3/8 cup onion powder
2 tablespoons cumin
3/4 cup paprika
3/8 cup oregano
2 tablespoons black pepper
1/2 cup light brown sugar
1 pound jalapeño peppers, seeded and diced 1/4 inch
1 1/2 cups white onion, diced 1/4 inch
1 pound toasted pumpkin seeds
2 cups zucchini, diced 1/4 inch
2 cups yellow squash, diced 1/4 inch
2 cups plum tomatoes, diced 1/4 inch
1 pound crumbled goat cheese
For the chimichurri
2 cups shallots, peeled and minced
1 bunch parsley, minced
2 bunches cilantro, minced
1/4 cup fresh garlic, minced
1 quart olive oil
1/4 cup lime juice
1/4 cup red wine vinegar
Salt and black pepper to taste
For the white bean spread
3 pounds white beans
1 cup lemon juice
1/2 cup olive oil
1 1/2 cups sesame paste (tahini)
1/4 cup fresh garlic
1 1/2 teaspoons salt
1 teaspoon cayenne
2 1/2 ounces sriracha
2 cups plain Greek yogurt
6 pounds cooked quinoa
3/4 cup olive oil
1/4 cup garlic powder
3/8 cup onion powder
2 tablespoons cumin
3/4 cup paprika
3/8 cup oregano
2 tablespoons black pepper
1/2 cup light brown sugar
1 pound jalapeño peppers, seeded and diced 1/4 inch
1 1/2 cups white onion, diced 1/4 inch
1 pound toasted pumpkin seeds
2 cups zucchini, diced 1/4 inch
2 cups yellow squash, diced 1/4 inch
2 cups plum tomatoes, diced 1/4 inch
1 pound crumbled goat cheese
For the chimichurri
2 cups shallots, peeled and minced
1 bunch parsley, minced
2 bunches cilantro, minced
1/4 cup fresh garlic, minced
1 quart olive oil
1/4 cup lime juice
1/4 cup red wine vinegar
Salt and black pepper to taste
For the white bean spread
3 pounds white beans
1 cup lemon juice
1/2 cup olive oil
1 1/2 cups sesame paste (tahini)
1/4 cup fresh garlic
1 1/2 teaspoons salt
1 teaspoon cayenne
2 1/2 ounces sriracha
preparation
Instructions
1. Preheat the oven to 375°F.
2. Cut the acorn squash in half and remove the seeds. In a bowl, mix the yogurt, paprika, black pepper, onion powder, garlic powder, cumin, oregano, brown sugar, and salt. Brush this mixture onto the acorn squash halves.
3. In a sauté pan, crisp the quinoa in olive oil until the liquid has evaporated and the quinoa is slightly browning and crisp.
4. Sauté the onion, zucchini, and yellow squash in olive oil until tender. Add the jalapeño and plum tomatoes and mix with the quinoa.
5. Toast the pumpkin seeds in the oven for 5 minutes.
6. Stuff the acorn squash, place in a full hotel pan, and roast in the oven for 30 to 35 minutes or until tender.
7. While the acorn squash is roasting, mix all ingredients for the chimichurri in a large mixing bowl and season with salt and pepper.
8. Combine all ingredients for the white bean spread in a food processor until smooth.
To plate
Spread 2 ounces of white bean spread using a teaspoon on the plate. Place the stuffed acorn squash on top of the spread and finish with a drizzle of chimichurri, 1 ounce of crumbled goat cheese, and 1 ounce of toasted pumpkin seeds.
2. Cut the acorn squash in half and remove the seeds. In a bowl, mix the yogurt, paprika, black pepper, onion powder, garlic powder, cumin, oregano, brown sugar, and salt. Brush this mixture onto the acorn squash halves.
3. In a sauté pan, crisp the quinoa in olive oil until the liquid has evaporated and the quinoa is slightly browning and crisp.
4. Sauté the onion, zucchini, and yellow squash in olive oil until tender. Add the jalapeño and plum tomatoes and mix with the quinoa.
5. Toast the pumpkin seeds in the oven for 5 minutes.
6. Stuff the acorn squash, place in a full hotel pan, and roast in the oven for 30 to 35 minutes or until tender.
7. While the acorn squash is roasting, mix all ingredients for the chimichurri in a large mixing bowl and season with salt and pepper.
8. Combine all ingredients for the white bean spread in a food processor until smooth.
To plate
Spread 2 ounces of white bean spread using a teaspoon on the plate. Place the stuffed acorn squash on top of the spread and finish with a drizzle of chimichurri, 1 ounce of crumbled goat cheese, and 1 ounce of toasted pumpkin seeds.
