I had an amazing vegetarian dish at Stoudt’s Brewery in Adamstown, Pennsylvania, on a recent visit. I am afraid they will rotate it off the menu and had to try my hand at it at home.
Let’s be honest, when I made this Roasted Squash with Cider Sauce dish it was one of those days when the fridge was empty and the only things left to cook from the pantry were rice, beans, and other basics. It wasn’t pretty, folks. We have been on the road for a bit, thus the empty fridge. I really wanted soup, but the diced tomatoes have gone missing. (If you find them please tell them it’s okay to come home.) So I used what I had on hand to make the roasted squash recipe, inspired by dinner at Stoudt’s.
This dish is so GOOD! I’m salivating just thinking of it. It’s perfect for a fall dinner party. You don’t need to mention it’s vegan or vegetarian; it’s just good. I served it with shredded pork for my husband’s serving and he enjoyed it. If you have meat-eating friends you could always prepare a half batch of the rice and add sausage crumbles. There is lots of room to play with this recipe.
Roasted Squash with Cider Sauce
Roasted Squash Ingredients:
- 1 local spaghetti squash
- 2 garlic cloves cut in half
- extra virgin olive oil, to drizzle
- 1/4 cup water
- 1 local acorn squash
- pinch of salt, pepper, garlic powder
Cider Sauce Ingredients:
- 1 tablespoon maple syrup
- 1 cup local apple cider
- 2 cups prepared quinoa or rice blend
- 1/4 cup coconut milk
- 2 teaspoons curry paste
- roasted pumpkin seeds to garnish
Prepare the squash:
Preheat your oven to 400 degrees. Line two baking sheets with aluminum foil.
Slice spaghetti squash in half lengthwise. Scoop the seeds from each half, drizzle with olive oil, and sprinkle with a pinch of salt. Place the scooped side down on the baking baking sheet, tucking a garlic clove under there. Add 1/4 cup water to baking pan.
Slice the acorn squash in half (around, not from stem to base). Scoop the seeds from each half and slice the squash into 1/2-inch discs. Place on a separate baking sheet. Drizzle with olive oil and sprinkle with salt, freshly cracked pepper, and garlic powder.
Cook the spaghetti squash until tender, about 20-30 minutes. Cook the acorn squash until it is golden, checking every 10 minutes.
Make the Cider Sauce:
Bring the apple cider and maple syrup to a boil; immediately reduce to a simmer. Simmer until reduced by half, about 15 minutes. Set aside.
Assemble the Squash:
Scoop the filling from one of the spaghetti squash halves. Mix with coconut milk, curry paste, and a pinch of salt. Add more curry paste to suit your taste.
Place a scoop of the quinoa/rice on a plate. Place a disc of roasted acorn squash on the rice.
Fill the ring of acorn squash with the coconut spaghetti squash, drizzle with the cider sauce, and sprinkle with roasted pumpkin seeds.
All photos are courtesy of the author.