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Quinoa & Broccoli-Stuffed Acorn Squash Fill 1 Created with Sketch.

with Pickled Raisins

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 460 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

To celebrate cool-weather produce, we’re roasting acorn squash, then filling it with a hearty mixture of red quinoa and broccoli. Quick-pickled raisins add pops of sweetness, contrasted by a garnish of barrel-aged Feta—a traditional variety with rich flavor and smooth texture.

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Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450ºF. Line a sheet pan with aluminum foil. Heat a medium pot of salted water to boiling on high. Wash and dry the squash; cut off and discard the ends. Carefully peel, leaving alternating strips of skin intact. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 13 to 15 minutes, or until lightly browned. Leaving the oven on, remove the roasted squash from the oven. Flip the squash and evenly top with half the spice blend (you will have extra spice blend). Return to the oven and roast 14 to 16 minutes, or until the squash is browned and tender when pierced with a fork. Remove from the oven.

Cook the quinoa:
2 Cook the quinoa:

While the squash roasts, thoroughly rinse the quinoa under cold water. Add to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the quinoa cooks, wash and dry the remaining fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces. Peel and small dice the onion. Peel and roughly chop the garlic.

Pickle the raisins:
4 Pickle the raisins:

While the quinoa continues to cook, in a medium pan (nonstick, if you have one), combine the raisins, vinegar, sugar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium. Cook, stirring occasionally, 3 to 4 minutes, or until the raisins have softened and the liquid has reduced in volume by about half. Transfer to a heatproof bowl. Rinse and wipe out the pan.

Cook the vegetables:
5 Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables have softened and the water has cooked off. Turn off the heat and season with salt and pepper to taste.

Finish the filling & serve your dish:
6 Finish the filling & serve your dish:

To the pot of cooked quinoa, add the cooked vegetables and pickled raisins (including any pickling liquid). Stir to thoroughly combine; season with salt and pepper to taste. Fill the roasted squash with half the finished filling. Serve over the remaining finished filling. Garnish with the cheese (crumbling before adding). Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450ºF. Line a sheet pan with aluminum foil. Heat a medium pot of salted water to boiling on high. Wash and dry the squash; cut off and discard the ends. Carefully peel, leaving alternating strips of skin intact. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 13 to 15 minutes, or until lightly browned. Leaving the oven on, remove the roasted squash from the oven. Flip the squash and evenly top with half the spice blend (you will have extra spice blend). Return to the oven and roast 14 to 16 minutes, or until the squash is browned and tender when pierced with a fork. Remove from the oven.

2 Cook the quinoa:

While the squash roasts, thoroughly rinse the quinoa under cold water. Add to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

Cook the quinoa:
3 Prepare the remaining ingredients:

While the quinoa cooks, wash and dry the remaining fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces. Peel and small dice the onion. Peel and roughly chop the garlic.

4 Pickle the raisins:

While the quinoa continues to cook, in a medium pan (nonstick, if you have one), combine the raisins, vinegar, sugar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium. Cook, stirring occasionally, 3 to 4 minutes, or until the raisins have softened and the liquid has reduced in volume by about half. Transfer to a heatproof bowl. Rinse and wipe out the pan.

Pickle the raisins:
Cook the vegetables:
5 Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables have softened and the water has cooked off. Turn off the heat and season with salt and pepper to taste.

6 Finish the filling & serve your dish:

To the pot of cooked quinoa, add the cooked vegetables and pickled raisins (including any pickling liquid). Stir to thoroughly combine; season with salt and pepper to taste. Fill the roasted squash with half the finished filling. Serve over the remaining finished filling. Garnish with the cheese (crumbling before adding). Enjoy!

Finish the filling & serve your dish: