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1
Preheat oven to 375.
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2
Cut acorn squashes in half and small slice on edges to sit upright independently.
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3
Scoop out seeds.
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4
Prick with fork.
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5
Lightly brush with olive oil and lightly sprinkle with sea salt.
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6
Roast in oven facing downwards in baking dish for about 30-45 minutes based on thickness of squash.
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7
Should be very soft.
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8
Prepare quinoa 1/2 cup quinoa, rinsed with 1 cup of water.
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9
Bring to a boil and simmer until water absorbed.
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10
About 25 minutes.
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11
Set aside.
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12
In a large saute pan, cook pancetta until desired doneness (slightly crispy).
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13
Set aside on paper towel.
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14
Saute one diced onion on medium heat in a bit of olive oil until brown and softening.
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15
The more color you can develop (without burning, of course) the better.
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16
Slow-cooked onions add so much flavor!
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17
Once the onion has cooked 10-15 minutes, add the diced apple and chopped sage and cook until soft.
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18
Add the cranberries and the cooked quinoa, and turn heat down to low.
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19
Whisk olive oil, vinegar, cinnamon, and salt together into a dressing.
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20
Pour dressing over quinoa mixture, add cooked pancetta, and continue to stir over low heat.
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21
Once the acorn squash has cooked, flip them right side up and fill the squash with the quinoa mixture, add a small trickle of balsamic vinegar if desired and sprinkle with cheese if desired.
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22
Bake 10-15 additional minutes, until the tops of the quinoa is golden and starting to get crispy.
