Honest Abe Living Magazine features Cooking with Lodge Cast Iron recipes in each issue along with photos of log cabins, log homes and timber frame homes.
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
- Preheat the oven to 400°.
- 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.
- 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.
- 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.
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