Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri

Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri

5 from 2 reviews

Spiced-roasted acorn squash tossed with crispy quinoa and chimichurri for a lovely side dish or simple vegan-friendly lunch.




1 acorn squash

1/4 cup plain, whole milk yogurt

Adobo Seasoning

1 tablespoon smoked paprika

2 teaspoons sucanat or brown sugar

1 1/2 teaspoon onion powder

1 1/2 teaspoon dried Mexican oregano

1 teaspoon garlic powder

1/2 teaspoon cumin powder

1/2 teaspoon chipotle powder

½ teaspoon black pepper

½ teaspoons sea salt


1/4 cup cooked quinoa

2 teaspoons olive oil


1 recipe for chimichurri


  1. Preheat oven to 375˚F. Peel the acorn squash, cut in half, and remove seeds. Take each half and slice each half into 1/2" slices. Alternatively, cut into slices then cut off peel (either way works- just depends on preference). Place in a bowl.
  2. In a separate bowl, combine spices, sucanat, salt, and pepper. Add the yogurt and give a good stir. Scrape the yogurt mix into the squash and toss until squash is well-coated. Place squash in a single layer on one to two parchment-covered sheet tray and roast until tender, 30 to 40 minutes (depending on thickness of slice- they should be tender but not falling about).
  3. 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.
  4. Make chimichurri according to directions then serve squash with quinoa and a few spoonfuls of chimichurri,

Keywords: roasted acorn squash, chimichurri, crispy quinoa