autumn quinoa

We had fresh acorn squash from my grandma's garden and a friend passed along this recipe.  It looked good but I didn't feel like going though all the trouble to stuff the squash (and, truth be told, I wasn't thrilled about the raisins either or the tofu).  

So I made this instead.  

It was so, so good.  

We all ate it up!  And I was more than a little disappointed there wasn't enough leftover for lunch the next day.  

So, to the best of my memory, here is what I did

...

 - 1 acorn squash, peeled and cubed into small bite sized pieces

Toss cubed squash in a little oil and roast at 400 degrees until tender.  Approximately 20 minutes.

 - 1 c. quinoa

Cook acording to package directions.

 - 1 sm. onion, finely chopped

 - 2 or 3 garlic cloves, crushed

 - 1 c. small mushrooms, quartered

Sauté in a small amount of butter and oil.  

 - 1 c. goat's feta (or regular), coarsely chopped

 - 1/2 c. pine nuts 

 - pepper

 - dried parsley 

Gently toss the quinoa, squash, sautéed mushroom mixture together; add feta, pine nuts, pepper and dried parsley.  

Yum!