Growing up I was one of those weird kids that absolutely loved squash. My mom would add it to so many traditional Chilean meals that you couldn’t help but fall in love with the sweetness. Later on in life I started to experiment a little more with the wonderful fruit taking it out of the meal and making it a main meal itself. When working with Zaza’s Perfect Pie and Lee Ann a Culinary Chef to Colavita they made my tastebuds soar to new levels!
I consider squash to be one of the most perfect autumn foods. They are incredibly festive and versatile. While they are roasting in the oven the house gradually fills with savory aromas and makes you want to throw on a scarf and jump in a pile of leaves holding a pumpkin spice latte!
Acorn squash is a fabulous source of high fiber content. A single serving of acorn squash has 9 grams of fiber.
Food this good makes your tummy happy. I think it will make you happy, too
- 2 medium acorn squash, halved down the middle, seeds removed
- 1 cup barley
- 1 can of chickpea
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 teaspoons Colavita Olive Oil, divided
- 2 large shallots, diced
- 3 cups tightly packed torn kale
- 2 tbsp maple syrup
- Heat oven to 375°.
- Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray.
- Place squash flesh side down on a baking sheet lined with parchment paper
- Bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler.
- In a small saucepan, cook the quinoa according to the package instructions. Remove from the heat, place the quinoa in a large bowl. Add the Chickpea to the hot quinoa.
- To the same skillet, add the remaining 2 tbsp Colavita Olive oil, the diced shallots. Cook until the shallots are translucent, about 3 minutes. If the pan seems to dry, add a drizzle of Colavita Olive Oil. Then, add the kale and toss. Saute until kale has wilted, about 3-5 minutes.
- Add the kale mixture to the bowl with the quinoa and chickpeas. Mix to incorporate all the ingredients.
- Divide the filling among squash. Drizzle the tops of the filled squash with a little maple syrup. Broil until the tops of the squash have browned, about 2 minutes.
Ingredients have been adopted for the photograph above from Colavita site