It’s fall harvest time. Check out this gourmet recipe anyone can do at home: Carnival Squash Cups with Cider-Infused Quinoa.
— 1 Carnival squash
— 3 tablespoons honey, divided
— 2 tablespoons olive oil, divided
— 2 tart apples, diced
— 1 cup tri‐color quinoa
— 2 cups fresh apple cider
— 1 bunch red chard, cut into 1‐inch strips
— 1 shallot, minced
— 3 tablespoons balsamic vinegar
— ½ cup fresh basil, cut into strips
— salt and fresh pepper to taste
Heat oven to 425 F. Cut the top of the squash off (1 inch from the stem) and remove seeds from inside squash. Mix 2 tablespoons of the honey and 1 tablespoon of the olive oil together in a small bowl and rub it on the inside and outside of the squash. Sprinkle squash with salt and pepper. Roast squash cup (without squash top) for 30 minutes on a baking sheet. Add apple cubes and squash top to pan and bake for additional 15 minutes. While the squash is cooking, prepare the quinoa. Then bring the fresh cider to a boil and add the quinoa. Cover and simmer for about 15 minutes until all the liquid is absorbed. Add the red chard leaves to the pan during the last 3 minutes of cooking. Remove and transfer to a small bowl. Add the shallot, balsamic vinegar, remaining tablespoon of olive oil, and remaining tablespoon of honey to the bowl. Stir to combine and cool. Then add the basil roasted apple. Season to taste with salt and pepper. Scoop
mixture into roasted carnival squash and apply top of squash slightly off set as garnish.
Amount: Serves 2