Fall-Inspired Stuffed Acorn Squash Recipe

Autumn-Inspired Stuffed Acorn Squash

Today, I’m excited to share a recipe that captures the essence of autumn in every bite. The vibrant colors and flavors of this stuffed acorn squash dish make it perfect for a cozy fall evening with loved ones.

Ingredients:

• 2 medium acorn squash
• 1 cup quinoa
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 shallot, diced
• 2 cloves garlic, minced
• 2 cups chopped kale
• 2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Kitchen Tools:

• baking sheet
• knife
• spoon
• saucepan
• mixing bowl

To begin, preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 30-40 minutes, until the squash is tender.

While the squash is roasting, cook the quinoa according to package instructions, using vegetable broth for added flavor. In a separate pan, sauté the shallot and garlic in olive oil until softened. Add in the kale, dried cranberries, and walnuts, cooking until the kale wilts.

Once the quinoa is cooked, fluff it with a fork and combine it with the kale mixture. Season with salt and pepper to taste.

Remove the squash from the oven and carefully fill each half with the quinoa stuffing. Return to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld together.

Serve the stuffed acorn squash hot, garnished with a sprinkle of chopped walnuts for added crunch.

This recipe yields approximately 4 servings, with each serving weighing around 400 grams. One serving of this autumn-inspired dish is approximately 350 calories.

A clever tip for this recipe is to sprinkle a bit of cinnamon over the stuffed acorn squash before serving to enhance the fall flavors even more. Enjoy this comforting dish and feel free to get creative with your own favorite seasonal ingredients. Happy cooking!