Preheat oven to 375 degrees. Halve squash lengthwise; remove and discard seeds. Place squash halves, cut sides down, in a baking pan.
Your favorite fall veggies are in season—stuff acorn squash with quinoa and cranberries.
Servings and Ingredients
|1 (1-3/4-to-2-1/4-lb.) acorn squash|
|1 tbsp. Hy-Vee salted butter, melted|
|1 (8.8-oz.) pkg. Full Circle Market precooked bulgar & quinoa blend|
|¼ c. Hy-Vee dried cranberries|
|¾ tsp. orange zest|
|1 tbsp. fresh orange juice|
Things To Grab
- Baking pan
Bake, uncovered, 30 to 40 minutes or until tender.
To serve: Top squash with melted butter, pre-cooked bulgur & quinoa blend, cranberries, orange zest, and fresh orange juice.
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