Recipe corner: roasted acorn squash and pumpkin overnight oats
The arrival of autumn brings a change in seasonal produce. Acorn squash, apples and pumpkin are among the most popular and nutritious fall favorites. This month's recipes will utilize these versatile ingredients to create dishes that are both tasty and healthy.
Roasted Acorn Squash
- 3 large acorn squash
- 1 medium onion, chopped
- ¾ cup chopped celery
- 1 large apple, peeled and cut into small cubes
- 2 cloves of garlic, minced
- 2 ½ cups cooked quinoa (equaling 1 cup uncooked quinoa)
- ¾ cups dried cranberries
- ½ cup pecans, chopped
- 1 teaspoon salt
- 12 teaspoon black pepper
- 3 tablespoons of olive oil
Preheat your oven to 400 degrees fahrenheit and line a baking sheet with parchment paper. Cut your acorn squash in half and remove the seeds. Using 2 tablespoons of olive oil brush the inside and outside skin of each acorn half. Line the squash cut side down on your baking sheet and roast for 40 minutes. Let the squash cool for 5 minutes prior to stuffing.
While your squash halves are roasting, prepare your stuffing. Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Begin sautéing your onions and celery in the olive oil, stirring frequently for approximately 5 minutes. Add your cubed apples and continue to cook until apples are soft. Stir in garlic cooking for an additional 30 seconds. Now add your cooked quinoa, cranberries, pecans, salt and paper. Once everything is added, decrease your heat to medium-low and stir. Cook your mixtures for approximately 8-10 minutes, stirring occasionally. Fill each squash half with the stuffing and serve!
Pumpkin Overnight Oats
- ½ cup rolled oats
- ½ cup unsweetened almond milk (or any milk of your choice)
- 1/3 cup of plain Greek yogurt
- 1 tablespoon ground flaxseed
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup or honey
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of salt
Mix together all the ingredients in a mixing bowl. Add to a container or jar with a lid. Refrigerate overnight, then enjoy in the morning. This recipe will yield one serving. If you are preparing oats for more than yourself, just multiple the ingredients.
Recipes prepared by Allie Farley, M.S., R.D., L.D., registered dietitian at VCU Health. Visit Allie's blog on Diet and Nutrition for more recipes and information about the connection between diet and cancer survivorship.