Ingredients
1 acorn or kabocha squash
2 tbsp honey or agave nectar
1 tbsp olive oil
pinch of salt and pepper
1 apple, diced
3/4 cup quinoa
1 bunch swiss chard, leaves torn into strips
1 tsp ground cardamom
1 shallot, minced
1/3 cup cilantro, chopped
2 tbsp lemon juice (or 3 tbsp Meyer lemon juice)
1 tbsp olive oil
1 tbsp honey or agave nectar
salt and fresh pepper to taste
Preparation
Heat oven to 425. Cut the squash in half and seed it. Mix the 2 tbsp honey and 1 tbsp olive oil together in a small bowl. Rub generously onto the flesh of the squash. Sprinkle squash with salt and pepper. Roast cut-side down for about 20 minutes on a baking sheet lined with parchment paper. Turn the squash cut-side up and cook for another 15-20 minutes, adding the apple cubes onto the pan for the last 10 minutes. The squash should be fork-tender. While the squash is cooking, prepare the quinoa. Bring 1 1/2 cups water to a boil and add the quinoa. Cover and simmer for about 10 minutes, or until the liquid is absorbed. Add the swiss chard leaves to the pan during the last 3 minutes of cooking. Remove and transfer to a mixing bowl. Add the shallot, lemon juice, cardamom, olive oil, and honey to the bowl. Stir to combine. Allow to cool down a bit (about 8 minutes), then add the cilantro and roasted apple. Season to taste with salt and pepper. Fill each squash boat cavern with half of the quinoa mixture. Serve.
