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Sausage and Quinoa Stuffed Acorn Squash: A Taste of Autumn


As the crisp air of autumn sets in, there's no better way to warm your heart and home than with a comforting meal that celebrates the flavors of the season. Our Sausage and Quinoa Stuffed Acorn Squash is a delicious symphony of sweet Italian sausage, nutty quinoa, and the natural sweetness of acorn squash. Enhanced with the warm embrace of aromatic sage and the subtle sweetness of dried cranberries, this dish is a culinary homage to the joys of fall. Savor every bite and let this recipe bring the essence of autumn to your table.


Ingredients:


- 2 acorn squash, halved and seeds removed

- 1 cup quinoa

- 2 cups chicken or vegetable broth

- 1/2 pound (about 2 links) sweet Italian sausage, casings removed

- 1/2 onion, finely chopped

- 2 cloves garlic, minced

- 1 small apple, diced

- 1/4 cup dried cranberries

- 1 teaspoon dried sage

- Salt and pepper to taste

- Olive oil for drizzling

- Fresh parsley for garnish (optional)


Directions:


1. Preheat your oven to 375°F (190°C).


2. Place the acorn squash halves cut-side down on a baking sheet and roast for 25-30 minutes or until they become tender. You can check for doneness by piercing the skin with a fork.


3. While the squash is roasting, rinse the quinoa under cold water, then place it in a saucepan with the chicken or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked and the liquid is absorbed.


4. In a large skillet over medium heat, cook the sausage, breaking it into crumbles with a spoon as it browns.


5. When the sausage is mostly cooked, add the chopped onion and cook until it's soft and the sausage is browned.


6. Stir in the minced garlic and cook for an additional minute until fragrant.


7. Add the diced apple, dried cranberries and dried sage. Cook for a few more minutes to combine the flavors. Season with salt and pepper to taste.


8. Once the quinoa and squash are ready, remove them from the oven. Flip the acorn squash halves over so the cavity faces up.


9. Fill each squash half with the sausage and quinoa mixture, packing it down gently. Drizzle with a little olive oil.


10. Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the squash is fully tender and the filling is heated through.


11. Garnish with fresh parsley if desired, and serve your Sausage and Quinoa Stuffed Acorn Squash hot.


Enjoy this delightful and nourishing dish that captures the flavors of fall.

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