This is the most nourishing meal I have enjoyed in a long time.
Mind you, it wasn’t simply the food, it was the nourishing company & atmosphere, of course. And a mind set to taste each bite, savor each sip & let this food become me.
Quinoa Stuffed Acorn Squash with Yam Mash, Greens & Candied Pecans
1 Acorn Squash
1/2 cup cooked quinoa
1 dollop mascarpone cheese
1 TBSP dried herbs (parsley, cilantro, thyme)
1 TBSP hemp seeds
1 cup fresh greens
Juice of 1/2 lemon
1 TBSP Dukkha
Shaved honey goat cheese
Handful candied pecans
S & P to taste
Preheat oven to 350 degrees F
To prepare Squash – cut in half, scoop out guts (save seed to bake later!), coat with salt, pepper & butter. Place face down on a baking sheet. Pierce the skin of yam & wrap in foil. Add to baking sheet. Bake until tender, about an hour.
Meanwhile, cook quinoa. When all water is absorbed, let sit with towel on top and add herbs, hemp seeds, Dukkha, S & P and olive oil.
Puree cooked yam with butter & mascarpone. Add to quinoa mixture.
Spoon quinoa mixture into the squash halves. Top with greens & lemon juice, candied pecans, cheese.
Serve with a deep Syrah. And dark chocolate for dessert!
And most importantly… share this meal with someone you love. Easy conversation. And talk of dreams. It helps the food settle, trust me.
“Whatever satisfies the soul is truth.”