January 29, 2016
An ode to the acorn squash"
You guessed it, stuffed acorn squash! Found these wonderful fellas this morning with my girlfriend at our local farmers market and decided to create a healthy fall inspired dish.
- 2 medium acorn squash
- 1 bunch Lacinato Kale
- 1 small yellow onion
- Shiitake mushrooms
- 1c trio color quinoa
- Beef stock (You can use vegetable or whatever you have available. I just prefer to cook the quinoa in a stock versus
- water for more flavor.)
- Fresh herbs – Rosemary and sage
- Spices – Cayenne pepper, Nutmeg, Salt and pepper
Preheat oven to 450 degrees and cut the squash in half – I also take a sliver from the back of the squash so it sits flat and firmly on the tray. Brush olive oil over the flesh of the squash and generously sprinkle with cayenne pepper and salt. Roast in oven until just fork tender (25 minutes). Follow the instructions on the back of your quinoa for best results I use 2/3 stock to water and also add one sage leaf and a sprig of rosemary for a lovely bouquet garni effect. Meanwhile, sauté onions until soft and translucent about 3 minutes, then add shredded kale and continue to cook for a few more minutes until the kale brightens. Remove from heat and add to the cooked quinoa then before cleaning out the pan lightly toss the shiitake mushrooms over heat to soften and fold into quinoa mixture. Now is a good time to add the nutmeg, salt and pepper to taste along with the currents.
Divide the filling among the roasted squash halves (about 1/2c) and I added just a sprinkle of parmesan cheese Continue roasting until the squash is completely fork tender and the edges are golden brown, about 15 to 20 minutes. Let the squash cool then plate and serve, enjoy!