Me: this is really good! Really good!

Squashes are all over at the farmer’s markets this time of year in Indianapolis. I must admit that the idea of winter squash never much intrigued me. It seemed hard and time consuming to prepare…and brought back faint childhood memories of being forced against my will to sample some each fall (just try it!).
On a whim, I bought a few acorn squashes just to see what might happen – and I’m so glad I did, because they blew my misconceptions out of the water! Not only did the squash have a delicious, sweet and nutty taste, but it only took about 30 minutes to roast! And with no real chopping or peeling involved? That’s my kind of recipe.
I love accenting sweet with savory flavors, so while there are many recipes for acorn squash that call for roasting with sugar or stuffing with dried fruit, I knew I’d prefer a straight savory combination with the squash. Quinoa with some sauteed leeks (one of my favorite fall foods) fit the bill perfectly. However, this recipe can have endless variations – just adjust to use your favorite grains and stuffing items (cheese, nuts, dried fruit, etc)!
This a great option for a Thanksgiving or other special meal as a vegetarian or vegan main dish, or a hearty side dish! It also happens to be gluten-free.