Seasonal Orange Glazed Acorn Squash Over Cranberry Quinoa

Seasonal eating is currently trending among people who want to eat organic and locally grown produce. However, this isn’t something that’s new. Years ago before global transportation was so rapid, people had no choice but to eat produce that was growing in season.

Seasonal eating allows you to eat the best tasting and healthiest foods available, while saving money. When you eat seasonally, you are getting produce that has been harvested at the peak of its season. You can say goodbye to fruits and vegetables that have lost their flavor by being picked too early to then sit in a box for shipping.

Seasonal produce is a cheaper method of eating healthily. Have you ever noticed how expensive berries and peaches are in the fall? That’s because they aren’t in season. Farmers have to sell their produce for a lower cost when it’s in abundance.

You might be wondering how you’re supposed to eat seasonally in the fall and winter. Well, there are numerous fruits and vegetables harvested in the fall and winter. Carrots, apples, squash, dark leafy greens, figs, and grapes are just a few.

If you’re looking for a delicious, vegetarian recipe that uses seasonal ingredients, look no further. Here’s an orange glazed acorn squash over savory cranberry quinoa:

Ingredients for squash:

1 acorn squash

11⁄₄ cup fresh squeezed orange juice

4 allspice berries

1 cinnamon stick

1⁄₄  cup unsalted butter

1 tablespoon of orange zest

1 tablespoon of brown sugar

For the squash, preheat the oven to 400ºF. Grab a large baking sheet and spread a thin layer of butter on it.

In a medium sized saucepan combine the butter, orange juice and zest, allspice, cinnamon stick, and brown sugar. Bring the ingredients to a boil and allow to boil for about 4-5 minutes until it has reduced.

Trim the ends of the acorn squash, cut in half lengthwise, and cut each half into lengthwise slices about 1 inch thick. Arrange the squash on the baking sheet and drizzle 3/4 of the orange juice mixture on top. Lightly sprinkle with salt and pepper and toss to coat all of the slices.

After 15 minutes in the oven, remove the squash. Pour the rest of the orange juice mixture on top and place back in the oven for about 5-8 minutes. The squash slices should be tender when pierced with a fork. Serve over quinoa or with pork chops for a more hearty meal.

Ingredients for quinoa:

1 tablespoon extra-virgin olive oil

1⁄₂ chopped small red onion

1⁄₂ uncooked, rinsed, and drained quinoa

1 cup of vegetable broth

a pinch of salt

1⁄₂ cup dried cranberries

1⁄₂ cup toasted, sliced almonds

In a medium pot over high heat, add olive oil and onions. Stir often until onions are cooked,

about 2 minutes. Add quinoa and toast for about a minute, stir frequently. Add vegetable broth

and salt and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in cranberries

and continue to simmer until the broth is completely absorbed by the quinoa. Right before

serving, add almonds.