Stuffed Acorn Squash, Quinoa, Cranberry Sauce and Candied Pecans

Ingredients

• 1 cup quinoa (any color will work)
• 2 cup water (or use vegetable broth for more flavor)
• 1 tbsp olive oil (optional, for toasting)

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers to remove the bitter saponin coating.
   • Drain well.
2. 2

   Toast the quinoa (Optional)

   • Heat the olive oil in a medium saucepan over medium heat.
   • Add the rinsed and drained quinoa.
   • Toast for 1-2 minutes, stirring constantly, until the grains are dry and smell nutty.
3. 3

   Cook the quinoa

   • Carefully pour the water or broth into the saucepan with the quinoa.
   • Increase the heat to high and bring the liquid to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and let it simmer for 15 minutes.
4. 4

   Rest and fluff the quinoa

   • After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 minutes.
   • Remove the lid and gently fluff the quinoa with a fork, separating the grains.
   • Serve warm as a side dish or let it cool to use in salads.

Ingredients

• 12 oz fresh cranberries (Rinsed and picked over to remove any soft or shriveled berries)
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp orange zest (From about one large orange)
• 0.25 cup orange juice (Freshly squeezed is best)
• 0.125 tsp salt (A small pinch to enhance the flavors)

Instructions

1. 1

   Prepare the Sugar Syrup

   • In a medium saucepan, combine the granulated sugar and water.
   • Place over medium-high heat and bring to a boil, stirring occasionally until the sugar has completely dissolved. This should take about 2-3 minutes.
2. 2

   Cook the Cranberries

   • Add the rinsed cranberries, orange zest, and orange juice to the saucepan with the syrup.
   • Stir to combine and bring the mixture back to a gentle boil.
   • Reduce the heat to medium-low and let it simmer, stirring occasionally.
   • Continue to cook for 10-12 minutes. You will hear the cranberries start to pop as their skins burst. Cook until most of the berries have popped.
3. 3

   Cool and Thicken

   • Remove the saucepan from the heat and stir in the pinch of salt.
   • The sauce will appear thin at this point. Allow it to cool completely at room temperature.
   • As it cools, the natural pectin in the cranberries will cause the sauce to thicken to a gel-like consistency.
4. 4

   Serve or Store

   • Once fully cooled, transfer the cranberry sauce to a serving dish or an airtight container.
   • Serve chilled or at room temperature. It can be stored in the refrigerator for up to 10 days.

Ingredients

• 2 cup pecan halves (raw and unsalted)
• 1 pcs large egg white
• 1 tbsp water
• 1 tsp vanilla extract
• 0.5 cup granulated sugar
• 0.5 cup light brown sugar (packed)
• 1 tsp ground cinnamon
• 0.5 tsp salt

Instructions

1. 1

   Preheat your oven to 250°F (120°C). Line a large, rimmed baking sheet with parchment paper.

2. 2

   In a large bowl, whisk the egg white and water together until light and foamy, about 1 minute. Whisk in the vanilla extract.

3. 3

   In a separate, smaller bowl, combine the granulated sugar, packed light brown sugar, ground cinnamon, and salt. Mix well to break up any clumps.

4. 4

   Add the raw pecan halves to the foamy egg white mixture and stir gently until every pecan is evenly coated.

5. 5

   Sprinkle the sugar and spice mixture over the coated pecans. Toss everything together until the pecans are thoroughly and evenly covered.

6. 6

   Spread the coated pecans in a single, even layer on the prepared baking sheet. Bake for 45 minutes, removing the sheet from the oven to stir the pecans every 15 minutes. This is crucial for even cooking and preventing large clumps.

7. 7

   Remove the baking sheet from the oven. The coating will appear slightly wet but will crisp up as it cools. Let the pecans cool completely on the baking sheet for at least 30 minutes. Once cool, break apart any remaining clusters.