Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

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

with Pickled Raisins & Feta Cheese

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

To celebrate the height of hard squash season, we’re roasting sweet acorn squash, then filling the halves with a hearty mix of quinoa, broccoli, and tangy pickled raisins—all garnished with briny Feta cheese.

fresh
ingredients
Quinoa & Broccoli-Stuffed Acorn Squash with Pickled Raisins & Feta Cheese
Title
  • ⅓ cup Red Quinoa
  • 3 cloves Garlic
  • 1 Acorn Squash
  • 1 Yellow Onion
  • ½ lb Broccoli
  • 3 Tbsps Golden Raisins
  • 2 Tbsps Red Wine Vinegar
  • 1½ oz Barrel-Aged Feta Cheese
  • 1 Tbsp Sugar
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder, & Light Brown Sugar)

Tips from Home Chefs

About Blue Apron

Ba hero

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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!

Get This Recipe Delivered
Prepare & roast the squash:
1 Prepare & roast the squash:

Remove the butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450ºF. Heat a medium pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the squash. Cut off and discard the squash ends; carefully peel, leaving alternating strips of skin intact. Halve the squash lengthwise; scoop out and discard the pulp and seeds. Place the squash on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Place cut side down and roast 13 to 15 minutes, or until lightly browned. Leaving the oven on, remove the squash from the oven. Quarter the butter. Flip the squash; evenly divide half the butter between the cut sides. 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 the rinsed quinoa to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot; set aside in a warm place.

Cook the quinoa:
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. Roughly chop the parsley leaves and stems.

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 water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 3 to 4 minutes, or until the raisins have softened and the liquid has reduced in volume by about half. Turn off the heat; transfer to a heatproof bowl and set aside. 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; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened and fragrant. Add ¼ cup of water; season with salt and pepper. Cook stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat; stir in the remaining butter until melted. Season with salt and pepper to taste.

6 Finish the filling & plate your dish:

To the pot of cooked quinoa, add the cooked vegetables and pickled raisins (and any liquid). Stir to thoroughly combine; season with salt and pepper to taste. Divide half the finished filling between 2 dishes. Top with the roasted squash, cut side up. Fill the squash with the remaining filling. Garnish with the parsley and cheese (crumbling before adding). Enjoy!

Finish the filling & plate your dish: