Stuffed Acorn Squash Recipe

Instructions

 

Prep Time: 30 Min | Cook Time: 45 Min | Servings: 8 servings

My husband and I met some friends from Chicago up at Ludington State Park (good ol’ Michigan) this weekend, for a little camping and some quality time without our faces in our phones. It was cloudy and misty and a little chilly – which makes for great walks on the beach and sitting around a fire pit with spiked hot cocoa. I’m telling you, if you’ve not spent time up on the Lake Michigan side of MI, you’re missing out. The place is kind of magical. Go. You’ll love it!

We got home, and everything was just a little damp, and a little cold, and it was the perfect time to stuff some acorn squash with comfort food goodness. It’s warm, satisfying and thaws your bones from a long weekend of October camping.

Here’s what you do:

  • Preheat oven to 375. Line a cookie sheet with foil. Cut squash in half (lengthwise), and clean out. I use a melon-baller because, well, I own one, and rarely use it for its intended purpose. How often does one actually make melon balls?? Or, use a spoon. Whatever makes you happy. Acorn squash goes on pan, cavity up (you can slice a tiny bit off the back to make it more stable, if needed).
  • Place a tsp of butter in each cavity of squash. Sprinkle with salt & pepper, and sage and thyme. Bake for 30 min, or until tender.
acorn squash recipe

Photo credit: Kristine Bockman

  • In pot, bring the chicken broth to a boil. Add quinoa, stir and reduce to low. Cover and let it do its thing for about 15 min (or until all the liquid has absorbed).
  • While all that magic is happening, in a large pan, brown the sausage over medium heat. When browned, place in large mixing bowl. Add the olive oil to the same pan and add onion, leek, red pepper, mushrooms, and a little salt and pepper. Cook to soft and lightly golden, and then add to the browned sausage. Add the grated apple and the cooked quinoa. Stir to combine. Taste and adjust seasoning.
acorn squash recipe

Photo credit: Kristine Bockman

  • When the squash is fork tender, pull them out of the oven, and spoon in the delicious goodness that is the quinoa stuffing. I like to over stuff them, so it completely covers the top, in a nice little mound.
  • Sprinkle cheese over the top, and put back into the oven on a low broil until the cheese is all melty and heavenly.

* I like to serve these with a nice big salad.

 


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Kristine B. has been working at Green BEAN Delivery for over two years. To say she loves food is an understatement. After having her own catering company for six years, Bockman studied at the Institute of Culinary Education in New York City. Upon her return to Indianapolis, Bockman worked at Smoking Goose Meatery until joining Green BEAN Delivery.


Recipe Credit

Kristine B., Green BEAN Delivery