Roasted acorn squash with grapes, goat cheese, and quinoa | Sunbasket
For this elegant winter feast, Chef Justine shares a nifty trick: she tucks fresh garlic cloves under acorn squash halves before roasting them
Ingredients
- 1 acorn squash
- 3 to 4 shallots
- 5 ounces red grapes
- Peeled fresh garlic
- ½ cup rainbow quinoa
- 1½ ounces roasted almonds
- Fresh flat-leaf parsley
- Fresh thyme
- 1 tablespoon sherry vinegar
- ¼ cup crumbled goat cheese
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