I love cooking with acorn squash. Not only do they taste great, but they are so versatile and easy to work with. You can simply chop them into chunks and roast them in the oven with salt and pepper, but my favorite way to prepare them is by stuffing them with a flavorful combination of whole grains and veggies. I probably make some version of stuffed squash (I love trying heirloom varieties, like Thelma Sanders squash and Carnival squash, that I find at local farmers markets too) every other week in the fall. It’s such a warming and comforting dish that feels sophisticated, yet is not labor intensive. Stuffed acorn squash can be a hearty vegetarian main course, or you can easily add some ground turkey or chicken sausage if you feel like you need a little meat.
Ingredients:
A chicken sausage brand I recommend
2 acorn squash
½ cup quinoa, dry
4 chicken sausages, chopped into ¼ inch pieces (omit for vegetarians)
1 shallot, chopped finely
2 cloves of garlic, minced
1 tbsp avocado oil
1 tbsp olive oil
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
2 apples, diced
1 cup vegetable broth
Salt and pepper to taste
Directions:
Preparing the squash
Preheat oven to 425 degrees F
Prepare the acorn squash by trimming the ends to make them flat. Then cut them in half horizontally and scoop out the seeds. Drizzle with avocado oil and sprinkle with salt. Place them on a baking sheet with the cut sides facing down. Bake until they are easily pierced with a fork, about 35-40 minutes.
Meanwhile, cook the quinoa. Rinse the quinoa and then place it in a small pot with 1 cup of vegetable broth. Bring to a boil, and then simmer (covered) until all the broth has been absorbed, about 12-15 minutes. Remove the pot from the heat, and fluff the quinoa with a fork.
In a medium/large skillet, cook the chicken sausages over medium heat until starting to brown, about 5-7 minutes. Remove them from the skillet and set aside.
Add olive oil to the skillet along with shallots and a sprinkling of salt. Cook, stirring every so often, until shallot begins to soften, about 5 minutes. Add in garlic, sage, and rosemary and cook for about a minute, or until fragrant. Add in apple pieces and cook until starting to soften, about 3-5 minutes. Add a splash of vegetable broth to help the apples soften.
In a mixing bowl, add the skillet ingredients, cooked quinoa, and chicken sausages. Stir to combine. Taste and add additional olive oil, salt, and pepper to taste. I personally like to add a small amount of additional chopped rosemary and thyme.
Remove the cooked squash halves from the oven and stuff them with the quinoa mixture, and serve.
Tip: You can easily tweak this recipe and make it your own! For example, add in mushrooms and/or top with toasted pumpkin seeds and goat cheese.
Another tip! Make double the amount of stuffing and enjoy as a quinoa bowl for lunch the next day with some sautéed greens.
Health Benefits of Acorn Squash:
Acorn squash is an excellent source of vitamin C, which boosts immune function and helps to reduce inflammation
They are rich in potassium, which helps maintain balanced blood pressure levels and regulates fluid balance in cells and tissues
They are a high-fiber food, which supports regularity, healthy digestion, and the absorption of nutrients from food.
Acorn squash is a great source of beta-carotene, which converts to vitamin A in our body, and helps eliminate free radicals and improve eye health
Sources and Additional Reading:
