Roasted Squash with Quinoa Risotto

It's fall and everything seems so beautiful around here in Seattle. This is my first post since moving form Spain and though I've been cooking a whole bunch in my new (and bigger!) kitchen, I've just not had time to post. But I've been thinking about it, I assure you of that. Anyway, this dish has made it to our table twice and has been wonderfully received. It's warm, filling, healthful, and beautiful. Perfect for a dinner party - doesn't take too much trouble to make and pretty much fills up the whole plate - it's two dishes in one. This is one dish best platted and served for guests rather than served family-style as it can be awkward to handle hot squash halves. Plus, then you can make it look really nice. The unusual part about this risotto is that it's made with quinoa rather than rice, so you have a very different result from the typical creamy rice - instead you get a heartier, crunchier, protein-packed replacement.

Serves 4 with leftover quinoa risotto.

• 2 acorn quashes, split in half and gutted
• olive oil
• 1/2 teaspoon ground cinnamon
• 1 large red onion, chopped
• 2 cloves garlic, minced
• 1 cup sweet corn, fresh or frozen
• 1 cup quinoa
• 3 cups veggie stock
• 1 bottle dry white wine (reserve 1 1/2 cup for cooking - drink the rest while cooking or with dinner)
• Italian herbs seasoning or finely chopped fresh rosemary, thyme, and oregano
• Freshly ground pepper to taste
• Parmesan for garnish

1. Preheat oven to 400F
2. Line a baking try with foil and set squash halves on it facing up. Brush generously with olive oil and sprinkle with cinnamon. Bake until tender - about an hour.
3. In a large skillet, saute onion in hot oil - about 4 minutes. Add garlic and corn and saute 2 minutes more. Add more oil as needed. Season well with Italian herbs.
4. Add the quinoa and stir in until well-coated. Cook one minute.
5. Stir in one cup of broth and allow to simmer. Add another cup when first cup is nearly evaporated. Repeat this process until all stock and wine are used.
6. Season with additional Italian herbs, pepper, and oil to taste. I added a touch of white truffle oil - mmmm...so good.
7. Serve squash on a plate topped with risotto. Sprinkle with cheese and serve.