Quinoa, Kale and Pomegranate Stuffed Acorn Squash

Ingredients

  • 4 small acorn squash
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 yellow onion
  • 1 garlic clove
  • 3 cups chopped kale
  • ½ cup walnuts (chopped)
  • 5 tbs Aunt Patty’s Red Palm Oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • ¼ cup parmesan cheese
  • ½ cup pomegranate seeds

Preheat oven to 400ºF

Slice acorn squash in half and scoop out/discard seeds.

Lightly brush Aunt Patty’s Red Palm Oil (~1 tbs) onto acorn squash, place on cookie sheet and bake for ~40 min or until soft.

Next, bring 2 cups vegetable broth to boil in a medium size sauce pan.

Rinse quinoa and add to vegetable broth. Bring heat down to a simmer and cook for ~15-20 minutes.

While quinoa is cooking, chop onion, garlic, and kale into small pieces.

In a medium sauté pan, over medium heat, add 4 tbs Aunt Patty’s Red Palm Oil to pan, and add chopped vegetables.

Stir vegetables consistently and allow them to lightly cook.

Once quinoa is cooked, add quinoa, sea salt, walnuts, and pepper to the vegetables in the sauté pan. Mix well and remove from heat.

Remove acorn squash from oven and stuff with quinoa/kale mixture.

Top with parmesan cheese, pomegranate seeds, and sea salt to taste.

Serves 4

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with Palm Done Right

Palm can be grown for good, bringing benefits to:

  • Our planet, due to palm oil’s land efficiency.
  • Local communities, due to the economic development oil palm production creates.
  • Our market, due to palm oil’s versatility and functionality as an ingredient, lifting product quality and performance.

Together, we can influence change for:

  • Manufacturers that are still using conflict palm oil for their products.
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  • Brokers and distributors that are still supplying their customers with products that contain conflict palm oil.
  • Shoppers that have the power to vote with their dollar.

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