Harvest squash, goat cheese, and quinoa bowls

Ever order something unassuming and end up thinking about it for weeks? That’s exactly what happened on my sabbatical trip to Boston a few weeks ago! Although I often center my travel around meals, this was not one of those moments. I was having a quick bite, catching up with a colleague on my way to give a talk. We ate at The Local in Waltham, a classic Boston-area pub. Hoping for something that would fortify me with protein and veg for my upcoming talk, I ordered the quinoa stuffed acorn squash.

What I received far exceeded my expectations. The dish was simple but well-executed, a perfect balance of sweet roasted squash, cranberries and maple countered by lots of tangy goat cheese. Fresh wilted spinach added ribbons of herbaceousness.

Returning home, I had to develop a recipe inspired by these flavors. Instead of stuffing an acorn squash, for simplicity's sake I simply roasted and sliced a winter squash (this time it was a delicata, but acorn, butternut, or pumpkin would all work). My favorite way to make quinoa is the easiest--just cook it in the Instant Pot. But if you prefer a stovetop, that's fine, too. Just follow the package directions.

Perfect for meal prep, this dish refrigerates beautifully and is delicious served hot or cold throughout the week.

Harvest squash, goat cheese, and quinoa bowls

1/2 cup dried cranberries, soaked in warm water to cover

For the Squash/sweet potato:

1 lb winter squash such as delicata, acorn, or butternut, or try sweet potatoes! Cut into 1 inch pieces 

1 T olive oil

salt to taste

For the quinoa mixture:
1 1/4 cup quinoa, rinsed
1 1/2 cup water
1 1/2 t better than bouillon, vegetable or "no chicken" flavor

4-5 oz baby spinach
black pepper

1 1/2 T apple cider vinegar 
1 1/2 T pure maple syrup or homey

1 T olive oil
4-5 oz goat cheese, crumbled

Cover the dried cranberries with warm water and let them soak to soften while you prep the other ingredients. 

Preheat oven to 425 and line a baking sheet with parchment paper or foil. Toss squash/sweet potato with 1 T olive oil and salt to taste. Bake for approximately 20 minutes, until cooked through and browned. 

In the Instant Pot, add the quinoa, the soaking liquid from the cranberries (reserve the cranberries), plus enough water to make 1 1/2 cups of liquid. Set it to pressure cook for 1 minute. After cooking, let natural release for 10 minutes. 

To Instant Pot, add remaining ingredients except goat cheese. Sir until spinach is wilted. Serve and top with goat cheese. Serves 4.