This time of year, we eat acorn squash by the dozen, at my house. Pureed, roasted, or stuffed and baked whole, it’s an autumn staple. One of my favorite ways to prepare it is loaded to the brim with this fruit and herb quinoa (Although the quinoa is pretty delicious served on its own too!). The recipe calls for both dried and fresh herbs to pack an extra flavor punch. The whole squash can be cut and divided into pieces once baked, or eaten as a hearty, seasonal, dinner for one.