Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri

Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri
Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri
Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri
Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri
Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri
Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri
This recipe features my new favorite spice blend. I’ve been playing around with different spices to find blends I can use across a wide variety of recipes. I enjoyed this blend so much that it became the wedding favor (paired with a couple recipes). This is the spice mix to use for the stuffed hatch chiles, spiced zucchini burritos, and makes a wonderful substitution in this red potato egg bake.

Don’t be fooled by the long list of ingredients. The spice mixture takes up a 1/3rd while the chimichurri comes together with a few pulses in the blender. The real work is peeling the acorn squash. This dish is perfect if you have leftover quinoa stashed away in your refrigerator. Butternut squash, sweet potatoes, or delicata squash would also be great in place of the acorn squash. Also, be sure to make extra chimichurri to use on this avocado grilled cheese sandwich! 

(PS: Don’t forget to enter the Breakfast Bundle Giveaway (Chemex + Coffee + Granola!)

Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Squash
  • 1 acorn squash
  • ¼ cup plain, whole milk yogurt
  •  
  • Adobo Seasoning
  • 1 tablespoon smoked paprika
  • 2 teaspoons sucanat or brown sugar
  • 1½ teaspoon onion powder
  • 1½ teaspoon dried Mexican oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin powder
  • 1 teaspoon chipotle chile powder
  • ½ teaspoon black pepper
  • ½ teaspoons sea salt
  •  
  • Quinoa
  • 1 cup cooked quinoa
  • 1 tablespoon olive oil
  •  
  • Chimichurri
  • 2 jalapeños*
  • ½ onion
  • ½ cup cilantro
  • ¼ cup parsley
  • 1 clove garlic
  • 2 tablespoons olive oil
  • Juice from 1 lime
  • 2 teaspoons honey
  • Water for thinning
  •  
  • Goat Cheese or Queso Fresco for Topping, optional
Instructions
  1. Preheat oven to 375˚. Peel the acorn squash, cut in half, and remove seeds. Take each half and slice each half into ½" slices. Place in a bowl with yogurt. In a separate bowl, combine spices, sucanat, salt, and pepper. Add into bowl with squash and toss mixture until squash is coated. Place squash in a single layer on a covered baking tray and roast until tender, 25-30 minutes.
  2. While squash is roasting, heat olive oil over medium-high heat in a large skillet. Add quinoa and stir until liquid has evaporated and quinoa is lightly browning and crisp, 2-4 minutes. Remove from skillet and set aside.
  3. To make chimichurri, combine all ingredients, except water, in a blender and pulse. Add 1-2 tablespoon of water at a time until sauce is the consistency you desire.
  4. Serve squash with quinoa and a few spoonfuls of chimichurri and cheese (if desired)
Notes
*Leave seeds in jalapeños if a bit of heat is desired or remove if heat isn't your thing.
 

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