Roasted Squash Side Dish

By WEEK Producer


Recipe Courtesy of Chef Josh Lanning, The Harvest Café


- Two regular sized acorn squash

- 1/2-cup olive oil more if needed

- 1/8-teaspoon baking soda

- 2 cups of cooked quinoa

- 2 cups of cooked couscous room temperature

- Thyme, Rosemary, chives, parsley chopped finely

- Two bunches of cleaned spinach sliced thinly

- One cup of crushed nuts of your choice preferably toasted

- Salt and pepper



Spiced crème fraîche


- one soft crème fraîche or Greek yogurt

- 1 teaspoon crushed red pepper

- 1 teaspoon honey

- salt to taste


Carefully peel your squash - cut in half and remove the seeds with a spoon slice about three quarters of an inch thick crosswise getting half-moon shapes or arches.

Heat up a pan preferably cast-iron. In the meantime, toss your squash with a little bit of olive oil and a nice pinch of baking soda making sure that everything is mixed thoroughly and don’t yet as that will draw out the moisture preventing proper caramelization. Once the pan is hot add your squash to the pan turning down the heat to medium low allowing your squash to slowly cook. Once you reach a nice golden brown color, flip the squash and do the same on the other side. Add you crushed nuts and toast. Place in a bowl.

Place your couscous & quinoa into the bowl with your herbs and lemon juice and olive oil season with salt and pepper. Last, add your spinach. Mix everything and top with spiced crème fraîche. You can also substitute crème fraîche with Greek yogurt