This dinner is fall squished into a squash. Need I say more? YUM. I made this as an experiment, and then made it again two nights later. I can’t get enough of it! And in addition to it tasting absolutely delicious, it’s a pretty presentation. The portions below are for four servings. Portions can be adjusted easily if cooking for more people… or if you’re me and plan on eating it all week long 😉
- 2 Acorn Squash
- 1 Cup Quinoa
- 4 Chicken Apple Sausage, sliced
- 15 Brussel Sprouts, sliced thin
- 1/2 Small Yellow Onion, diced
- 1 Honey Crisp Apple, diced
- 2 Handfuls Dried Cranberries
- 3 Tablespoons Maple Syrup
- 2 Teaspoon Cinnamon
- 2 Teaspoon Brown Sugar
- Olive Oil
- Salt to Taste
Preheat the oven to 425 degrees. Slice the squash in half, crosswise, and scoop out the seeds. You can also slice a small piece off the bottoms so that they can sit straight on a plate. On a generously buttered baking dish, set the squash halves, scooped-sides down. Bake for around 20-25 minutes, until golden, Turn the squash over and cross-hatch the flesh with a knife – optional flavor enhancement: melt butter and brown sugar in the squash. You can also just season with salt & pepper. Continue to bake the squash, cut-side up, for another 25 minutes, or when the flesh can easily be pierced.
While the squash is roasting, cook the quinoa as directed. Set aside when done.
In a pan, heat olive oil to medium high heat. Add the diced onion and brussel sprouts. Cook until softened, about 8-10 minutes. Throw in the sliced sausage – try to get each piece to sear on the pan and cook through. Add the diced apples and cook for a few more minutes until the apples get soft but not mushy. Next, turn down the heat & add the cranberries, maple syrup cinnamon and brown sugar. Then add the quinoa and mix well – adjust sweetness level to your liking with the maple syrup & brown sugar. Scoop the quinoa sausage mixture into the acorn squashes and serve hot. Kick it up a notch and serve with a bourbon cider cocktail. Happy Fall Y’all!