Thanksgiving week might as well translate to squash week for me. I’ve been dreaming of stuffed squash for a while now, and the crispy texture of the quinoa and sage, with the sweetness of maple syrup and caramelized onions, taste delicious with acorn squash. Enough with the chatter though, I’ll let you decide just how amazing it is! If you want to get even more festive, try throwing a handful of dried cranberries into the mix.
- ¾ cup raw quinoa
- 1 ½ cup water
- 1 bunch fresh sage
- 2 tbsp oil, divided
- 1 tsp salt
- ¼ medium sweet onion, sliced
- 3 cloves of garlic, minced
- 2 tbsp crushed hazelnuts
- 2 tbsp maple syrup
- ¼ tsp ground cloves
- 1 Acorn Squash
- Salt & Pepper
- Preheat oven to 375 F.
- Bring quinoa and water to a boil, reduce to a simmer and cook until fluffy and water is gone.
- On a baking sheet with a SilPat, spread quinoa out and toast in oven for 8 minutes.
- Scrape quinoa into a medium bowl, setting baking sheet with SilPat aside for later use.
- Cut acorn squash in half, and scrape seeds & guts out. Drizzle with 1 tbsp oil, salt and pepper. Place face-down on baking sheet with SilPat.
- Separate sage leaves from stems; spread leaves around acorn squash. Roast in oven for 10 minutes.
- Remove sage leaves after 10 minutes of roasting. Flip acorn squash over and return to oven for 15-20 more minutes, until squash is soft and roasted.
- Crush sage leaves and add 2 tsp to quinoa. Set aside.
- In a medium pan over medium heat, caramelize onion slices with remaining 1 tbsp oil and 1 tsp salt. Once golden brown, add minced garlic. Cook 2-3 more minutes. Add caramelized onions and garlic to quinoa and sage mix.
- Add crushed hazelnuts, maple syrup and ground cloves to quinoa and mix thoroughly.
- Stuff acorn squash with quinoa mix, dividing mix evenly between the halves. Place back in oven for 5 more minutes.
- Let cool and enjoy!