Pan-Fried Acorn Squash and Quinoa Bowl

Pan-Fried Acorn Squash and Quinoa Bowl

Pan-fried squash was a revelation! I'd always thought of squash as something you either baked or boiled. Frying it hadn’t even crossed my mind until I was served something like this at a restaurant. I loved it so much I tried to re-create it at home the next day. Try it!  If it’s your first squash-fry, you should be pleasantly surprised.

Pan-Fried Acorn Squash and Quinoa Bowl

Pan-Fried Acorn Squash and Quinoa Bowl

Yield

Makes 6 servings

Prep time

Active time:

Total time:

How it's made

Preheat oven to 400°F (200°C)

 

3 cups water

 

Place together in a medium pot and bring to boil. Once boiling, lower the heat to low and simmer, covered, for 15 minutes. Turn off the heat and keep covered for another 5 minutes.

1½ cups quinoa

 

6 medium carrots, diced

 

Mix all together in a bowl. Place vegetables on a parchment paper covered baking sheet, in a single layer. Place in the oven and bake for 20 minutes. Flip the vegetables and cook for another 20 minutes, or until cooked and slightly crispy.

2 medium potatoes, diced

2 tbsp olive oil

 

1 medium acorn squash

 

While veggies are baking, cut the squash in half and scoop out the seeds. Cut each half into thin slices.

 

2 tbsp olive oil

 

Heat the oil in a frying pan. Once hot, cover the pan with squash slices in a single layer. Fry until slightly brown, then flip and brown the other side. Place finished squash pieces on a plate covered with a paper towel. Repeat until all squash slices are fried. You may need to add more oil if the pan becomes too dry.

 

Dressing

¼ cup olive oil

 

Place all together in a small jar, close the jar lid, and shake for 15-20 seconds until ingredients are nicely combined. Alternatively, whisk together with a whisk or a fork.

3 cloves garlic, minced

2 tbsp balsamic vinegar

1 tbsp nutritional yeast

1 tsp salt

½ tsp pepper

 

To assemble, divide quinoa into 6 bowls. Pour ⅙th of the dressing over each bowl and mix well. Place ⅙th of the roasted vegetables into each bowl, and finally add ⅙th of the fried squash into each bowl as well. Enjoy!

Helpful tips

This dish can be stored in the fridge for up to 3 days. To reheat, place everything on a frying pan over medium heat until desired temperature throughout.