Mom used to make acorn squash with pork chops all the time when I was growing up. Usually when I saw acorn squash in the oven, I thought, ugh, squash again? I wasn't quite the squash girl that I am now. Summer squash, butternut squash, spaghetti squash, they all get in an A+ from me. 

Acorn Squash with Fall Quinoa Salad adapted from  Donna Hay
serves: 2, time: 1 hour

1 acorn squash
olive oil, salt, pepper and cinnamon for roasting the squash
1/2 small red onion
1 cup cooked quinoa
1/4 cup feta
fresh basil
1/4 cinnamon
1/4 tsp. cayenne pepper
salt and pepper to taste

Preheat your oven to 425 degrees. Cut your squash into quarters and place on a roasting pan. Drizzle with olive oil, salt, pepper and cinnamon. Roast for 25 minutes. While the squash is starting to roast, cut your onion into chunks and set aside. Cook the quinoa according to your package directions. 

After 25 minutes, throw the onions on the roasting pan and roast them with the squash for 20 minutes or until the squash is tender. 

Combine your roasted onions, quinoa, feta, seasonings and basil. 

Serve two wedges with the quinoa salad piled on top. Enjoy!

Squash, pumpkin, beets, brussels sprouts and so on. I'm in a dizzy of fall recipes. This time of year, food is on point. I'll be the first to say I love summer food, but by the time fall rolls around I want soups and stews and roasted veggies and all sorts of warm fuzzy meals. What's your favorite fall meal?