Stuffed Acorn Squash

Awwww fall. It is my absolute favorite season. Hoodies, puffy vests, cozy socks, football, apples galore, pumpkin patchin’, pies, an excuse to make candy-corn covered treats, playful décor, and an overwhelming desire to be a homebody. This weekend was the first time in months that we didn’t have set plans. It was also the first time this fall that we felt a chill in the air. Both of these conditions combined made me want to do nothing but stay in and cook with my family. The highlight meal of the weekend were these stuffed acorn squash. So hearty; so delicious; so fall!

Stuffed Acorn Squash

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Serves: 4

Ingredients

• 2 acorn squash
• 1 cup quinoa
• 1 lb bulk sausage (Choose your favorite sausage, andouille, italian turkey, whatever you like!)
• 1 cup chopped yellow onion
• 3 cups chopped kale
• Crumbled feta
• Olive oil
• Honey
• Salt
• crushed red pepper flakes (optional)

Instructions

1. Preheat the oven to 425 degrees
2. Cut the acorn squash in half (lengthwise) and scoop out the seeds
3. In a small bowl, whisk together ¼ cup olive oil and a teaspoon of honey
4. Brush the olive-oil mixture onto the squash. Sprinkle with a pinch of salt.
5. Place the squash down on rimmed baking sheet pan. Bake for 20-25 minutes (until squash is fork tender)
6. While the squash is baking prepare the filling. For the quinoa: Pour 2 cups of water into a medium pot and bring to a boil. Once the water is boiling, add 1 cup of quinoa, stir, and lower the heat. Cover the pot and let the quinoa simmer for about 15 minutes.
7. Meanwhile, in a medium sauté pan, heat a tablespoon of olive oil over medium heat.
8. Add the chopped onion and to the pan and sauté for 2-3 minutes to soften.
9. Add the bulk sausage to the pan and cook sauté for 8-10 minutes until browned.
10. Toss in the chopped kale and cook 2-3 minutes.
11. Fluff the cooked quinoa with a fork, then add it to the sausage mixture. Toss to combine.
12. Remove the squash from the oven and place on a serving platter. Spoon the filling into each squash half. Top with crumbled feta and enjoy! (Optional: For some heat, top with crushed red pepper flakes)

Notes

If you can only find sausage in its casing (instead of bulk), your butcher will usually remove from the casing upon your request.

To save even more time on a weeknight, you can cook the squash ahead of time (like on Sunday when you're lounging around watching football). Then just reheat in the microwave or oven (300 degrees for 10 minutes).

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