This recipe comes from Stephanie, The Recipe Renovator. We just love her blog because she takes ‘sinful’ recipes and turns them into something we can all feel good about eating. She was kind enough to share this amazing recipe for stuffed acorn squash with us and will be contributing more recipes throughout the holiday season. Thanks, Stephanie! Enjoy!
Stuffed Acorn Squash with Quinoa and Persimmons
Makes 2 main course servings or 4 side servings
- 1 acorn squash
- ½ C. red quinoa or golden quinoa
- 2 small persimmons (about ¾ C. chopped)
- ½ C. swiss chard
- ¼ C. pine nuts
- ½ C. Daiya dairy-free cheese or parmesan
- 3 sage leaves ( ¼-½ t. dried sage)
- ½ t. sea salt
- ¼ t. chipotle chili powder
- ¼ t. cumin
Preheat the oven to 350°. Wash the squash, then slice off each end. Cut in half (it’s a little easier to cut them in half lengthwise, but the finished dish looks more like an acorn if you cut it crosswise as pictured). Scoop out the seeds using a grapefruit spoon. Put the seeds in a small bowl of water.
Place the squash cut-side down in an oiled baking pan. Bake 30-40 minutes until soft. Leave the oven on.
Meanwhile, rinse and drain the quinoa, then add 1 C. water or vegetable broth (add ½ t. miso if using water). Bring to a boil, then turn down and simmer for 15 minutes on low. Turn off and let sit, then fluff with a fork.
Remove all the stringy bits of the squash from the seeds and rinse them clean. Place in a small saucepan with a cup of filtered water and 2-3 t. of sea salt. Bring to a boil, then simmer for 10 minutes. Drain.
Chop the chard and place in a large bowl. Core the persimmons and chop into about 1/2” dice. Add to the bowl. Mince the sage leaves. Add the pine nuts, cooked quinoa, cheese, spices, and stir to mix.
When the squash is cooked, put the baking pan on your work counter, then flip the squash right-side up. Using a grapefruit spoon and a fork to hold it steady, scoop out the squash flesh, adding it to your filling bowl. Be careful not to poke through the skin. Leave about ½ inch of flesh inside.
Mix the squash evenly into the filling, then pack it into a rounded 1 cup measure and put it into the squash halves. Put the squash seeds in one corner of the pan, adding a small amount of olive oil and some smoked paprika. Stir to coat.
Bake at 350° for 15-20 minutes until the filling is hot and the cheese is melted. Top with toasted seeds and a drizzle of garlic olive oil.
This recipe was originally published on The Recipe Renovator. All rights reserved.