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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

1large apple, diced
8 ouncescremini mushrooms, diced
½ cupcranberries (fresh, frozen or dried)
3 clovesgarlic, minced
1 teaspoonsage
1 teaspoonthyme
½ teaspooncinnamon
1 teaspoonHimalayan salt (or preferred salt), more to taste
to tasteFresh cracked pepper
2 tablespoonspure maple syrup *Optional

Instructions

  1. Preheat the oven to 425°F (220°C).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté for another 7-9 minutes, until the mushrooms and cranberries are tender.

  7. Remove from heat and stir in the cooked quinoa, mixing everything well. Taste and adjust the seasoning as needed.

  8. 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!
Click here to download and try today.

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