stuffed acorn squash
This is a perfect recipe for fall. And yes, it’s hard to believe that fall is around the corner. I can feel the change in the air with cooler temperatures in the evening and morning. After 3 months of summer vacation, my daughter is finally returning to school on Wednesday!
The combination of apples, sage and squash is perfect for those cool nights. This easy recipe comes together quickly. I think it’s best served as soon as the squash comes out of the oven.
Ingredients
2 acorn squash
Extra-virgin olive oil for drizzling
1/2 teaspoon salt, plus more to taste
Freshly ground pepper
2 cups cooked quinoa ( 1 cup uncooked quinoa = 3 cups cooked quinoa)
5 lacinato kale leaves, stems removed and very finely chopped (about 3 cups)
3 scallions (green onions)
1 Gala apple, finely diced
1/2 cup roasted hazelnuts
1/3 cup pomegranate seeds
1/2 cup crumbled feta (optional)
Dressing
1/4 cup extra- virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons maple syrup
16 sage leaves, chopped (about 1/4 cup)
1/2 teaspoon sea salt
Freshly ground black pepper
Creating the Magic!
Preheat the oven to 425F and line a baking sheet with parchment paper.
Slice the acorn squash in half and scoop out the seeds. Slice the halves into quarters and drizzle with olive oil, a pinch of salt and a few grinds of black pepper. Place the squash pieces cut-side down on the lined baking sheet and toast for 40 to 55 minutes until tender and golden.
Make the dressing: In a small saucepan over low heat, gently heat the olive oil, vinegar, and maple syrup until warm. Add the cinnamon, sage and salt, and a few grinds of black pepper and stir until fragrant, about 30 seconds.
In a large bowl, mix together the quinoa, kale, scallions, and diced apples and toss with half the dressing. Add the hazelnuts, pomegranate seeds, salt and a few grinds of black pepper and toss again.
Assemble the squash on a platter. Scoop the filling into the squash, top with feta, if using, drizzle with the remaining dressing and serve. Enjoy!