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1 acorn squash (1 to 2 pounds)

1 T. extra virgin olive oil

1 c. red quinoa, rinsed under cold running water until water runs clear

2 c. water

2 T. roasted walnut oil

Fine sea salt & cracked black pepper

2 green onions, chopped

  1. Preheat the oven to 400°. 
  2. Slice the acorn squash in half and scrape out the seeds. Brush the cut sides with the olive oil and place, cut side down, on a Lodge 14-inch cast iron baking pan. Bake until tender, about 45 minutes. Let cool. Peel off the skin and discard. Cut the roasted squash into large dice.
  3. While the squash roasts, combine the rinsed quinoa and water in a medium saucepan and bring to a boil. Reduce the heat to a simmer, cover, and cook until the water is absorbed, about 12 minutes.
  4. Transfer the cooked quinoa to a large bowl, drizzle with the walnut oil, and season with salt and pepper to taste. Add the roasted squash and green onions and gently toss.

Serves 4 to 6

In this recipe from healthy lifestyle consultant, chef, and the force behind healthyeating101.com, Megan McCarthy has added some vibrant colors to her favorite side dish, quinoa. Red quinoa has a bit of a heartier element to it than its white counterpart but is equally delicious. Paired with roasted acorn squash, this makes for a very nice comfort food side with plenty of protein as well being a great source of fiber and potassium. It is quick and easy to make, has very few ingredients and can be enjoyed warm or at room temperature. Transform it into a main dish by tossing in roasted chicken. 

With 200 recipes curated from Lodge’s network of chefs and cast-iron cookware fans from around the country, Cast Iron Nation boasts a diverse array of recipes, stories and spectacular photography.Lodge Cookbook

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