Fall squash and greens are two of my seasonal favorites and this dish includes them both for a hearty vegetarian meal. Roasted Acorn Squash and Quinoa with Greens also makes an elegant side dish served with roasted pork tenderloin and a simple salad.

Roasting acorn squash makes the skin tender enough to eat and not having to peel the squash saves time in the kitchen. This recipe is pretty hands-off, giving you more time to relax while your nutritious dinner is cooking.

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Ingredients:
1 medium acorn squash
2 tablespoon olive oil, divided
½ teaspoon freshly grated nutmeg
½ cup quinoa
1 cup low-sodium vegetable broth
1 bunch kale or other greens
1 tablespoon water
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 ounces goat cheese, crumbled

Directions:

1. Preheat oven to 375 degrees. Cut acorn squash in half and remove the seeds. Trim each half into thin wedges and place on a baking sheet. Drizzle with olive oil and sprinkle with nutmeg. Bake until tender and golden brown, for about 45 minutes.
2. Add quinoa and vegetable broth to a rice cooker and cook for 30 minutes.
3. Remove stems from kale and roughly chop. Heat oil in a large skillet over medium-high heat, add kale and water. Sauté for 4 to 5 minutes, until wilted.
4. When quinoa is done, fluff with a fork and stir in kale, salt and pepper. Serve squash wedges on top of quinoa and top with crumbled goat cheese.

Note: If you do not have a rice cooker, follow the package instructions for preparing quinoa on the stove top.