Quinoa Stuffing Pilgrim Hats
Quinoa is a grain from the Andes and has been eaten for thousands
of years by native people in South America. It much prized by
vegetarians because it has a lot of proteins that other grains
This is a recipe that will need an adult with strong arms and
a very sharp knife to cut the squash into rings.
Acorn squash is a “winter”squash and unlike “summer”squash
like zucchini, it has a very hard shell. The shell protects the
acorn squash seeds while it lays on the ground through the whole
In the spring the shell will finally break open. The meat of
the squash that you eat is really there to cover the seeds and
nourish them while they germinate and grow roots that will burrow
down into the soil.
- 1 Acorn squash - about 5 inches in diameter
- 2/3 cup light brown sugar –firmly packed
- ½ cup of butter or margarine –melted
- 4 tablespoons of vegetable bouillon
- 4 cups of water
- 1 large onion - diced
- 2 stalks of celery –finely chopped
- 1 teaspoon of ground sage
- 1-2 tablespoons of butter
- 2 roasted red peppers - cut into strips
- Cooking spray
- Aluminum foil
- Wax-lined paper cups –6-ounce size
- Adult help –big time!
- Measuring cups and spoons
- A cookie sheet
- A really sharp knife
- A 3-quart pot with lid
- A skillet
- Wooden spoons
- A pastry brush
- Heat the oven to 350 degrees F or 175 degrees C.
- Lightly coat the cookie sheet with cooking spray.
- Have dad or whoever is helping you cut the acorn squash in
half through what would be the equator if it were a globe of
the world. This will be difficult because of the shape of the
squash. Have the adult start by making a little cut through
the tough shell and then inserting the tip of the knife into
the cut. The trick is to slide the knife in and turn the squash
at the same time so the knife is only cutting through one wall
of the squash at a time. Trying to saw through the squash is
almost impossible. Have the adult slice the squash into 1-inch
- Pull the seeds and strings out of the center of the squash
rings. Place them on the cookie sheet and cover with aluminum
- Bake at 350 degrees for 35-40 minutes or until tender.
- While the squash is baking, boil 4 cups water then add the
bouillon. You could also use 4 cups of vegetable stock.
- Stir in 2 cups of quinoa and cook 10-15 minutes, or until
all water is absorbed.
- Meanwhile, combine the sugar and melted butter.
- When the squash is tender, brush the butter/sugar mixture
on the top side of the baked squash. Put it back in the oven
and bake, uncovered, for 15-20 minutes.
- Melt 1-2 tablespoons of butter in the skillet and sauté the
onion and celery with the ground sage until onions are translucent. Mix
into the cooked quinoa. Spoon the warm mixture into your
paper cup "molds" and press them firmly to set the
shape. Lay the candied squash rings on individual plates. Carefully,
turn out a quinoa hat "crown" into middle of each
squash ring. Garnish with a roasted red pepper strip
for the hatband.
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