I cannot stop coming up with squash recipes! Gotta get them in while we can right? One of the ways I've been enjoying squash these days is charring the skin, either on a grill or in the oven. It's delightfully crunchy and tasty, especially next to a slightly acidic sauce.
This dish plays like a warm salad but feeds like a hearty, meaty dish. I've used both acorn squash and butternut squash and they are both great in this dish; use both for the best variety. Any grain would work in this salad; try brown rice, farro or or wheat berries.
Grill, roast or broil your squash for a super delicious, healthy and hearty meal.
Happy Healthy Tips: If you are eating the squash skin, spend the money on an organic squash. Time saving tip: make the quinoa and chimichurri sauce ahead of time.