I’m feeling fancy today! Food wise obviously, since it’s 11am and I’m still wearing sweatpants. I guess Valentine’s day just makes me wish for more than one of my go-to lunch recipes. So here I am, sharing this ~fancy~ dish with you. As my obsession with squash grows stronger, I decided to experiment again with my favorite pairing: acorn squash and feta cheese. This recipe really hits the spot if you crave a combination of the caramelized squash flavor, and the feta cheese’s tanginess. Plus it’s easy, delicious, and it looks ridiculously good when dressed on a plate. Don’t hesitate to try it if you want to impress your friends, family, or special someone. You won’t regret it. Bon Appétit!
Recipe loosely inspired by Lark & Linen
Prep Time: 10 min Cook time: 40 min
- 1/2 acorn squash
- 4 oz crumbled feta (room temperature)
- 1-2 oz whipped cream cheese
- a handful of arugula or spring mix
- olive oil
- 1/4 cup balsamic vinegar
- salt, pepper to taste
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cut the squash in 1″ wedges and drizzle with olive oil. Place on the baking sheet and sprinkle with salt and pepper. Bake for about 40 min, or until tender and golden brown edges.
- While the squash cooks, whip the feta in a food processor with the cream cheese. This should take about 4-5 minutes until the mixture becomes really creamy.
- Next, reduce the balsamic vinegar in a small pot on medium heat. When it thickens, set aside.
- Lightly toss the arugula with olive oil, vinegar, salt and pepper.
- Spread a dollop of the whipped feta on a plate, drizzle with the balsamic reduction and top with the roasted squash wedges and the mixed greens.
Every now and then I like to experiment with completely new ingredients. I just go grocery shopping and I pick one thing that I’ve never cooked before. If I’m lucky, I discover a great new flavor and that one ingredient usually ends up on my go-to shopping list. This time, I was wandering along the store’s aisles when I stumbled upon an acorn squash. I liked its shape and its color, so I decided it would be my new ingredient of the week. This recipe turned out to be one of my favorites so far! It’s full of sweet and savory flavors, healthy, filling and beautiful just to look at. Bon appétit!
This recipe was inspired by Love and Lemons
Prep time: 40 min
- 1/2 acorn squash
- 1/2 cup cooked quinoa
- 1/4 cup yellow onion finely chopped
- 1/4 cup chopped cherry tomatoes
- 1 tbs olive oil
- a splash of balsamic vinegar
- crumbled feta cheese (optional)
- a handful of toasted sunflower seeds (optional)
- a pinch of ground cumin and nutmeg
- Fresh chopped parsley to taste
- 1 tbs lemon juice, with zest
- drizzle of agave nectar (or honey)
- Preheat the oven to 425°F. Scoop the seeds out of the 1/2 squash, drizzle with olive oil, add salt and pepper and put to roast flesh down for about 25 min. Flip the half over and bake for another 15 min, until the flesh is tender and the edges are starting to get brown.
- Meanwhile, sautée the diced onion with the chopped tomatoes in a pan over medium heat. Add salt and pepper to taste, and cook until translucent. Add the ground cumin and nutmeg and keep stirring for a couple of minutes.
- Bring the heat to low and add the cooked quinoa, a splash of balsamic vinegar, lemon juice with zest and a good drizzle of agave nectar. Then add the fresh parsley and crumbled feta and toss gently.
- Once the squash is done, scoop the filling into it and top with another drizzle of olive oil and toasted sunflower seeds.
TIP: You can add dried cranberry, currants or other berries to the toppings for extra sweetness.
It’s Freezing cold here in Philly! The city’s covered in snow and school even got cancelled because of the harsh weather forecast. At lunch time, I found myself searching through my pantry, as going grocery shopping was not an option. I couldn’t even imagine braving the snow storm and the cold. This salad came together beautifully and really lifted my spirits up. It’s pretty, full of colors and flavors, and the lemon-dijon dressing really steals the show! Though it requires a bit of prep time, it’s nothing too complicated. My technique is actually to roast a bunch of veggies on the weekends when I have more time, and store them in my fridge for the week. That way, I can always grab them and add them to all my dishes in minutes. Bon Appétit!
Prep Time: 40 min from scratch or 10 min with pre-roasted veggies.
- 1/4 cauliflower head, cut in small florets
- 1 cup diced butternut squash
- 1/4 cup cooked quinoa
- crumbled feta cheese
- a bunch of pomegranate seeds (optional)
- salt, pepper to taste
Lemon Dijon Dressing:
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp plain yogurt
- 1 pinch of cumin and turmeric
- salt, pepper, and a bit of sriracha (optional)
- If you haven’t done so already, roast the cauliflower and butternut squash with olive oil and salt, at 400°F, for about 30 minutes in the oven.
- Meanwhile, cook the 1/4 cup of dried quinoa in a pot with about 1/2 cup of water.
- Start to make the dressing by mixing the mustard with the lemon juice. Then add the olive oil, the yogurt, and the spices to taste, while you’re still mixing.
- When the quinoa is cooked (about 20 minutes) set aside to let it cool until the veggies are roasted.
- In a bowl, put the quinoa, roasted veggies, pomegranate seeds and crumbled feta. Drizzle with the lemon dijon dressing, toss gently, and enjoy!
TIP: I like to mix the dressing with the quinoa first and then add the veggies, but that’s totally up to you!