I normally cook with different varieties if squash in the fall and winter times. I found acorn squash on sale at my local grocery store few weeks ago. I found a cool recipe on epicurious.com and decided to try it out for Thanksgiving. Beautiful acorn squash rings stuffed with quinoa, apple, walnuts, cranberries, and cheese, that was baked to perfection. It was a huge hit with the family.
Ingredients for 5 servings:
2 Small acorn squash, washed, seeded, and cut into 1/2 inch slices
Cooking spray
1/2 Cup quinoa, rinsed
1 Cup vegetable broth
1 Medium onion, diced
1 Medium apple, cored and diced
1/4 Cup fresh or dried cranberries
1/2 Cup shredded sharp cheddar cheese
2 Tablespoons chopped fresh sage
2 Tablespoons chopped walnuts
salt and pepper to taste
1 egg, whisked (optional)
1 Tablespoon melted butter (keep it melted)
1 Tablespoon maple syrup
Method:
1. Preheat oven to 350 degrees F. Spray two baking sheets with oil and place the acorn squash rings on the sheets.
2. Cook quinoa in the broth until soft, 15-20 minutes. allow to cool.
3. Heat oil in a skillet over medium heat. Cook onion until slightly brown, about 10 minutes.
4. Add apple, and cook util it is softened, 5 minutes. Allow to cool slightly.
5. Combine quinoa, apple and onion mixture, cranberries, walnut, cheese, and sage in a large bowl. Add salt and pepper to taste. Stir in the egg if using.
6. In a small bowl, combine melted butter and maple syrup.
7. Brush the tops and insides of the acorn squash rings with maple-butter mixture. Season with salt and pepper.
8. Stuff the quinoa filling in the center of each acorn ring, pressing down to fit as much as you can without overfilling. Spray the centers of the acorn rings with oil. Bake for 30-40 minutes, or until the tops are golden brown, and the squash is tender.
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