Ingredients
1 medium Acorn Squash
SOOC Butternut Squash Seed Oil
SOOC Mushroom and Sage Olive Oil
8 oz Quinoa
2 cloves Garlic
1 large Onion
1 Honeycrisp Apple
1 head Broccoli, cut into florets
Salt and Pepper
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Garlic Sage Aioli Ingredients:
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon fresh sage leaves, finely chopped
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
1/4 cup SOOC Garlic Olive Oil
Directions
1. Preheat the oven to 400°F.
2. Rub the edges and inside of the squash with Butternut Squash Seed Oil. Salt and pepper edges and insides. Place cut side down on a baking sheet. Bake the squash for 45-50 minutes, or longer until desired doneness is achieved.
3. While the squash is roasting, toss the broccoli florets in SOOC Mushroom and Sage Olive Oil and salt and pepper. Place on the same baking sheet as the squash, when 15-20 minutes are left on the timer.
4. Next, start the filling - prepare the quinoa according to package directions.
5. Sauté a large chopped onion and minced garlic in Mushroom & Sage Olive Oil until soft and edges have browned. Chop the apple, and sauté with the onion and garlic until just slightly softened. Mix with cooked quinoa.
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Garlic Sage Aioli:
1. Whisk together all ingredients except the SOOC Garlic Olive Oil in a small bowl until well blended.
2. While continuously whisking, slowly drizzle in the olive oil. This will help to emulsify the aioli and give it a smooth texture.
3. Taste the aioli and adjust the seasoning if necessary. If the aioli is too thick, you can add a little bit of warm water (a teaspoon at a time) to achieve your desired consistency.
4. Once the squash and broccoli are done roasting, add the filling, drizzle with your aioli and enjoy!
