Fall
Stuffed Acorn Squash
- Prep time 20 minutes
- Cook time 30 minutes
- Serves 1-2
Author Notes
Stuffed Acorn Squash is something I make every year around October. it's hearty, flavorful, and everything you want in a fall meal. We’re talking baked acorn squash, filled with a savory mix of quinoa, sausage, and kale, with a sweet pop from some cranberries and a nice crunch from walnuts. But here’s the kicker: it’s super adaptable. Whether you want to swap out the quinoa for rice, kale for spinach, or toss the sausage for a veggie alternative, this recipe’s got your back. It’s all about making a cozy, tasty dish that works for you. Emjoy! —Max Nelson @Chillguyinbrooklyn
What You'll Need
Ingredients
-
1
Acorn squash
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3 tablespoons
Olive Oil Divided
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1 bunch
Thyme
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1/2 cup
Quinoa (or grain of choice)
-
1
Sweet Italian sausage (or sub 1/3 cup beans of choice)
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1/2
Diced White Onion
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1 cup
Kale Leaves (washed and massaged)
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1 teaspoon
Curry Powder (optional)
-
1
Garlic Clove
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1 handful
Chopped Walnuts
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1 handful
Cranberries (apples or pomegranate seeds work well too!)
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Parmasean
Directions
- Begin by preheating your oven to 400 degrees. Cut the acorn squash in half and scoop out the seeds. Generously season it with olive oil, a pinch of salt, and as much black pepper as you like, placing a couple of thyme sprigs on top before baking for 25 to 30 minutes.
- Simultaneously, you can start preparing the quinoa. Be sure to follow the instructions on the package but for tri-color quinoa, bring it to a boil with 3/4 cup water (or stock), then reduce the heat to a simmer, covering the pot and letting it cook for about 15 minutes.
- If you're using sausage, cook it in a hot pan, breaking it into smaller pieces as it cooks. In the meantime, dice half an onion and set it aside, then prep the kale, ensuring it’s well washed and massaged. Once the sausage is mostly cooked through, add a bit of olive oil and the diced onion to the pan, seasoning it with salt, pepper, fresh thyme, and optionally, curry powder. Add the kale and a bit of water or stock, covering it for a few minutes to wilt down. Add garlic and more olive oil to the pan, and once everything is cooked and fragrant, add the cooked quinoa, mixing everything together.
- Add walnuts to the pan, allowing them to warm through, then add cranberries for a touch of sweetness and parmesan cheese, giving everything a final mix.
- Once the acorn squash is baked and soft, stuff them with the prepared mixture, and don’t forget to add an extra sprinkle of parmesan on top.
- Serve your stuffed acorn squash with a final drizzle of olive oil, a sprinkle of fresh thyme, and a crack of black pepper. Optionally, add fresh sage or any other toppings you desire.
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