Jennifer Hanway

Helping You Live Your Best Life Through Nutrition, Fitness and Wellbeing

Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London but now living in Newton Centre and working in Back Bay, Boston.

Roasted Acorn Squash with Mediterranean Quinoa

Meal Prep in the Hanway house is about as far away from 21 plastic containers of dry, bland, colorless food as possible: I want to be able to open my fridge and see a plethora of beautiful, bright, nutritious foods that I can mix and match to create delicious 'grab and go' meals for when Tim or I are in a hurry! 

This Roasted Acorn Squash with Mediterranean Quinoa was dinner last night for us, but I made extra portions as both the squash and the quinoa keep well in the refrigerator, and can be eaten as one dish again, or used as separate ingredients in lunches or dinners throughout the week. 

Rarely will I ever cook one serving of a dish or ingredient, I always cook at least two portions and keep them in the fridge, and use them in salads, soups or wraps throughout the week. For example, I'll make extra portions of the quinoa to have with a hearty salad, and perhaps use the extra acorn squash to make a blend into a simple soup with some veggie stock or bone broth.

Roasted Acorn Squash with Mediterranean Quinoa

  • 1 acorn squash

  • 1/2 cup quinoa

  • 1 1/2 cups of vegetable stock or bone broth

  • 1/4 cup sundried tomatoes

  • 1/4 cup chopped black olives

  • 1/2 tablespoons coconut oil

  • Pinch of Himalayan salt and black pepper

Preheat the oven to 420 degrees

Slice the acorn squash in half, scoop out seeds and place them to one side.

Brush the flesh of acorn squash with a little of the melted coconut oil.

Fill a baking dish with 1/4 inch of water and place the acorn squash flesh side up, and bake in the oven for 25 minutes, or until the squash is soft and golden.

Whilst the squash is cooking, place 1/2 cup of quinoa in a bowl and cover with 1.5 cups of water or vegetable stock and cover. Bring it to the boil, then simmer for 10 minutes (or until quinoa is fully cooked). 

Rinse the squash seeds and pat dry. Spread out on to a baking tray with a little coconut oil and roast in the oven for 10 minutes alongside the squash.

Place the quinoa in a bowl and toss in the sun-dried tomatoes, black olives and salt and pepper. 

Remove squash from oven, spoon the quinoa mixture into the squash and top with the roasted seeds.

Contact: jenny@jenniferhanway.com