Delicious Stuffed Baked Acorn Squash for Cozy Fall Nights

Introduction

As the leaves begin to change and the air turns crisp, the kitchen transforms into a sanctuary of warmth and comfort. One of the quintessential dishes that embodies the cozy essence of fall is stuffed baked acorn squash. This dish not only showcases the vibrant colors of autumn but also offers a hearty and satisfying meal that celebrates the season's bounty.

Acorn squash, with its unique shape and sweet, nutty flavor, serves as the perfect vessel for a variety of delicious fillings. Whether you choose a savory blend of grains, vegetables, and spices, or prefer a sweeter mix with fruits and nuts, this dish can be customized to suit your taste preferences. Gather around the dinner table with family and friends, and savor the heartwarming flavors of fall.

Ingredients

• 2 medium acorn squash
• 1 cup cooked quinoa
• 1 cup chopped kale, stems removed
• 1/2 cup chopped onion
• 1/2 cup chopped apples (Granny Smith or Honeycrisp)
• 1/2 cup chopped walnuts, toasted
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Directions & Preparation

1. Preheat your oven to 400°F (200°C).
2. Slice the acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper.
3. Bake the squash in the preheated oven for about 25-30 minutes, or until tender when pierced with a fork.
4. While the squash bakes, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
5. Add the chopped kale, apples, thyme, and sage to the skillet. Cook for another 5-7 minutes until the kale is wilted and the apples are tender. Season with salt and pepper.
6. In a large mixing bowl, combine the cooked quinoa, sautéed mixture, and toasted walnuts. Mix well to combine all ingredients.
7. Carefully remove the acorn squash from the oven and turn them cut-side up. Fill each half generously with the quinoa mixture.
8. If using cheese, sprinkle it over the top of the stuffed squash.
9. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let cool slightly before serving.

FAQs

Can I use a different grain instead of quinoa?

Yes, farro, brown rice, or couscous can be used as alternatives.

What if the filling turns out too dry?

Add a splash of vegetable broth or olive oil to moisten the filling as needed.

Are there any other vegetables that can be added?

Absolutely, roasted carrots, bell peppers, or zucchini can enhance the filling.

How can I make it spicier?

Incorporate red pepper flakes or diced jalapeños into the filling.

What type of cheese works best for this recipe?

Cheddar, goat cheese, or feta all complement the flavors beautifully.

Can I make a larger batch for a dinner party?

Yes, simply double or triple the ingredients based on the number of squash you use.

Is there a way to sweeten the filling?

Try adding a tablespoon of maple syrup or honey for a touch of sweetness.

Conclusion

Stuffed baked acorn squash is not only a feast for the eyes but also a delight for the palate. Its versatility allows for endless variations, making it a perfect dish to showcase seasonal ingredients as they come into their prime. Whether shared at a family gathering or savored during a quiet dinner at home, this recipe embodies the essence of cozy fall nights.

As you nestle into your favorite chair with a warm bowl of this delicious dish, take a moment to appreciate the simple joys of the season. Embrace the flavors, share the warmth, and enjoy the moments that make fall truly special.

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Delicious Stuffed Baked Acorn Squash for Cozy Fall Nights

Delicious Stuffed Baked Acorn Squash for Cozy Fall Nights made approachable with clear cues, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 2 medium acorn squash
• 1 cup cooked quinoa
• 1 cup chopped kale stems removed
• 1/2 cup chopped onion
• 1/2 cup chopped apples Granny Smith or Honeycrisp
• 1/2 cup chopped walnuts toasted
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1/2 cup shredded cheese optional

Method

 

1. Preheat your oven to 400°F (200°C).
2. Slice the acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper.
3. Bake the squash in the preheated oven for about 25-30 minutes, or until tender when pierced with a fork.
4. While the squash bakes, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
5. Add the chopped kale, apples, thyme, and sage to the skillet. Cook for another 5-7 minutes until the kale is wilted and the apples are tender. Season with salt and pepper.
6. In a large mixing bowl, combine the cooked quinoa, sautéed mixture, and toasted walnuts. Mix well to combine all ingredients.
7. Carefully remove the acorn squash from the oven and turn them cut-side up. Fill each half generously with the quinoa mixture.
8. If using cheese, sprinkle it over the top of the stuffed squash.
9. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let cool slightly before serving.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.