Presented by Mandisa Horn, Owner and Executive Chef
Horn O' Plenty
Yield: 4-6 servings
½ acorn squash, reserving the seeds
Pinch smoked paprika
3 unpeeled garlic cloves
1 cup uncooked quinoa
1 ½ cups water or vegetable stock
1 serrano, or other spicy chili
½ red onion, diced
1 can black beans, drained and rinsed
½ cup chopped parsley
5 green onions, sliced
¼ cup can of chipotle peppers in adobo sauce
½ cup avocado oil
2 ½ Tbsp. lime juice, more as needed
½ Tbsp. ground cumin, toasted
½ Tbsp. ground coriander, toasted
½ cup sour cream or yogurt
Salt and fresh ground pepper, to taste
Preheat an oven to 350°F.
Cut the acorn squash into ½" wedges and place on a sheet pan along with the 3 garlic cloves and the squash seeds. Sprinkle the seeds with a pinch of salt and pepper and smoked paprika. Bake until almost soft, about 15 minutes. Set aside and let cool.
Add the quinoa to a heavy bottom sauce pot and place over medium heat. Stir the quinoa until it is toasted and smells nutty. Add the water or vegetable stock, whole serrano pepper, diced onions, drained black beans, and a dash of salt and pepper. Bring to a rolling boil then turn the heat down low and cover the pot with a lid. Cook for about 15 minutes, until the broth has absorbed and the quinoa is tender. Turn off the heat, lift the lid off and let rest. Fluff with a fork.
Meanwhile, cut the acorn squash away from the skin into ½" pieces and toss them into the cooked, fluffed quinoa. Add the parsley and green onions and toss.
In a blender, add the chipotle peppers and sauce, avocado oil, lime juice, cumin and coriander. Unpeel the roasted garlic and add to the blender. Blend well, until the ingredients are smooth. Add salt and pepper to taste and more lime juice if needed.
Spoon out 4 tablespoons of the chipotle sauce and toss into the quinoa, mixing well. Transfer to a serving dish. Add the sour cream to the rest of the chipotle sauce and mix to combine. Spoon the chipotle sauce on top of the quinoa salad and garnish with the roasted squash seeds.