Roasted Squash Bowls With Quinoa Pilaf, Greens, and Pistachios | Experience Life

Roasted Squash Bowls With Quinoa Pilaf, Greens, and Pistachios | Experience Life

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Use an acorn or baby dumpling squash as your "bowl" for this meal.

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Cooking tools:

  • Fine-mesh sieve
  • Pastry brush
  • Saute pan
  • Saucepan
  • Baking sheet
  • Parchment paper
  • Aluminum foil
  • Chef's knife
  • Cutting board
  • Spoon
  • Fork
  • Mixing bowl
  • Measuring spoon
  • Measuring cup
  • Stove
  • Oven
  • Serving bowl

Ingredients

  • 4 acorn or baby dumpling squashes
  • 2 tbs. extra-virgin olive oil
  • ¼ tsp. sea salt
  • ¼ tsp. ground allspice
  • ¼ tsp. ground ginger
  • ¼ tsp. ground cinnamon
  • Pinch red-pepper flakes
  • 1 cup uncooked quinoa
  • 1 tbs. plus 2 tsp. extra-virgin olive oil
  • 1 shallot, diced small
  • ¼ tsp. ground cumin
  • ¼ tsp. ground coriander
  • 1¾ cups water or vegetable stock
  • ½ tsp. sea salt, divided
  • 2 cloves garlic, minced
  • ½ cup dried cranberries or raisins
  • 6 cups stemmed and chopped Swiss chard or kale, in bite-size pieces
  • Freshly squeezed lemon juice
  • ½ cup pistachios, roughly chopped

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