Roasted Acorn Squash with Grain and Warm Spice Salad

First off check out the bike giveaway at the bottom of the page.  It is only going on till the 17th of this month so snap to it!  click on the link and it will tell you how to put your own button on your website to register.   I love the idea of being able to cart all over with massive amounts of flea market finds, children, and or groceries! 

Secondly this recipe is lovely and light.  Vegetarian.  Simple.   I copied and pasted the recipe for you but here is the link to the site as well.  maybe you will fall in love with something as well!

 I still have been procrastinating doing my pictures.  Please send me some lovely, ambitious thoughts today I need them.  The weather changed cold and I guess the thought of leaving my warm nest isn't  particularly attractive.


Roasted Acorn Squash with Grain and Warm Spice Salad

1 acorn squash, cut in half and seeds scooped out


1/4 cup wheatberries*

1/4 cup couscous*

1 cup torn, packed spinach

1/4 cup golden raisins

2 TB pine nuts

1/4 cup finely diced red onion

2 cloves garlic, minced

1 carrot, finely shredded

2 TB lemon juice

2 TB apple cider vinegar

1 1/2 TB olive oil

1 TB honey

1/4 tsp. each: cinnamon, cumin

1/8 tsp. each: cloves, curry powder, turmeric

salt and pepper to taste

1.Preheat oven to 350 degrees. Place squash, cut side up, on a baking sheet or in a glass dish. sprinkle with salt and pepper, and dot with a little butter on the inside. Bake 30-35 minutes or until tender when pierced with a knife.

2.Meanwhile, cook grains according to package directions.

3.Place spinach in a large bowl and set aside.

4.Toss together the raisins, pine nuts, onion, garlic, and carrot in another bowl, set aside.

5.Whisk together the lemon juice through the spices in a small bowl and set aside.

6.When the grains are done cooking, drain if necessary and toss immediately with spinach, causing it to wilt slightly. Add in the raisin mixture and dressing, tossing well to combine. Spoon into squash halves and enjoy!




* These are just the grains I happened to have on hand. And in fact, the couscous was a harvest grain blend. Feel free to use whatever grains you like or keep handy. Even a mix of lentils and wild rice would be nice!