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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Brush the cut sides of the acorn squash halves with 1 tbsp of the olive oil and season with 1/4 tsp of the salt and 1/8 tsp of the black pepper. Place cut-side down on the prepared baking sheet and roast for 35–40 minutes, until the flesh is tender when pierced with a fork and the cut edges are golden.
While the squash roasts, combine the rinsed quinoa and chicken broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the liquid is absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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