Balsamic-Roasted Acorn Squash With Beet Quinoa

1. 1

   Preheat the oven to 425u00b0F. Wrap each beet in foil and place on a baking pan. Bake for 1-1/2 hours, depending on the size, until tender. Set aside cool. Wearing disposable gloves, peel the beets and cut into thin wedges.

2. 2

   Meanwhile, place the squash on a baking pan. Drizzle with 1 tbsp each of the oil and balsamic vinegar and toss to coat. Season. Bake for 30-35 mins, until tender.

3. 3

   Cook the quinoa according to package directions. Cover to keep warm.

4. 4

   Heat the remaining 1/2 tbsp oil in a small skillet on medium heat. Cook the onion, garlic and remaining 1/2 tbsp balsamic vinegar for 5 mins, until the onion softens. Add to the quinoa with beet wedges, parsley and walnuts. Stir to combine and to color the quinoa.

5. 5

   Spoon the beet quinoa on a serving platter. Top with roast squash and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.