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Join us this month as Chef Suzanne from Courtyard Gardens Retirement Residence takes you through the steps of preparing a mouth-watering Roasted Acorn Squash, highlighting October’s Living, Loving, Local ingredient.
With a delicious combination of quinoa, apples, cranberries, and mushrooms, this dish is sure to impress. With just 25 minutes of prep and 30 minutes of cooking time, you’ll have a wholesome, savoury meal ready to serve 6-10 people in under an hour. Give it a try today!
Ingredients
1 | large apple, diced |
8 ounces | cremini mushrooms, diced |
½ cup | cranberries (fresh, frozen or dried) |
3 cloves | garlic, minced |
1 teaspoon | sage |
1 teaspoon | thyme |
½ teaspoon | cinnamon |
1 teaspoon | Himalayan salt (or preferred salt), more to taste |
to taste | Fresh cracked pepper |
2 tablespoons | pure maple syrup *Optional |
Instructions
- Preheat the oven to 425°F (220°C).
- Cut a thin slice off the bottom of each squash to create a stable base so they can stand upright (be careful not to cut too much to avoid creating a hole). Trim any protruding stems. Then, cut each squash in half horizontally and scoop out the seeds and membranes. Discard the insides.
- Place the squash halves on a rimmed baking sheet, cut side up. Brush the insides with olive oil and sprinkle with salt and pepper. (*Optional: Lightly brush with maple syrup for a hint of sweetness.) Roast for 35-45 minutes, or until the squash is tender.
- Meanwhile, add the quinoa and vegetable broth to a medium pot. Bring to a boil, then reduce the heat to a low simmer. Cover and cook for about 15-20 minutes, until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork.
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Sauté the onion, celery, and apples for about 5-6 minutes, until softened.
- Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté for another 7-9 minutes, until the mushrooms and cranberries are tender.
- Remove from heat and stir in the cooked quinoa, mixing everything well. Taste and adjust the seasoning as needed.
- Once the squash is roasted, fill each half with the quinoa stuffing. Return to the oven and bake for an additional 10-15 minutes, until the filling is lightly browned and crispy on top.
Enjoy your delicious stuffed acorn squash!
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