We don’t like to pick favorites when it comes to food but we’re sorry: Fall food is where it’s at!
We finally feel compelled to turn on the oven again and start roasting our veggies which always bring out their natural sweetness (we love some sweetness)!
This is also the season that brings us squash (pumpkins are included in that family).
There are a million and one ways to prepare a squash, steam it, braise it, roast it, toast it, but one of our favorites it STUFFED.
Below is the perfect Fall Recipe, Vegetable and Quinoa Stuffed Acorn Squash. This recipe is beautiful for dinner parties or your own special night with your honey (or friends!). Enjoy!
What are your favorite fall recipes? What are your favorite squash recipes? Let us know in the comments below!
Vegetable and Quinoa Stuffed Acorn Squash
Time: 45 minutes
- 2 small acorn squashes, halved and seeds removed
- 1 cup quinoa, rinsed well in a fine mesh colander
- 1 yellow onion, chopped into a small dice
- 2 cloves garlic, finely chopped
- 2 zucchini, chopped into a small dice
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh sage
- 2 tablespoons fresh thyme
- Extra virgin olive oil
- Sea salt and black pepper
- Red pepper flakes
- ½ cup chickpeas, chopped
- ¼ cup chopped pistachios (pine nuts would work well too)
- ½ cup chopped mushrooms
- Cheese – I recommend shredded raw goat cheese or crumbled feta
Heat oven to 425 degrees. Brush squash with olive oil and season with salt and pepper. Roast cut side down on a baking sheet until fork soft. Depending on your oven this can range from 25-40 minutes.
Once squash is in the oven prep all vegetables as mentioned above.
Meanwhile, bring quinoa and 1 ½ cups water, 1 teaspoon sea salt and a drizzle of olive oil to a boil in a pot. Reduce heat and simmer covered until water is absorbed and quinoa is soft, about 15 minutes. Fluff with fork and set aside.
To make the vegetable sauté heat 2 tablespoons of olive oil in a large skillet over moderate heat. Add garlic and onions and sauté until onion begins to soften, about 3 minutes.
Add zucchini, chickpeas, sage and thyme and any additional vegetables nd continue to cook until everything is softened and brown.
To assemble stuffing fold together vegetable sauté, cooked quinoa, pistachios, red pepper flakes and parsley.
Taste and add salt, pepper and a drizzle of olive oil if needed.
Fill squash with stuffing and top with cheese if using. Serve with an additional sprinkle of parsley.