Autumn Loving

Oh the glory of fall!

The Leaves Changing Color

Cozy Sweaters and Boots Galore!

But for this gal right here,

Apples and Acorn Squash are what I look for! 

It's fall time here in Minnesota and that means honey crisp apples and winter squash all around the farmers market. I got this little guy from my CSA box and decided to stuff him with a combination of quinoa, goat cheese, cranberries, almonds and onion. Couple market fresh honey crisp apples and you have your own piece of heaven. 

Stuffed Acorn Squash

(From Mark Bitman's How to Cook Everything pg. 371)

• 1 Acorn Squash
• 1 Red Onion
• 1 Cup of Quinoa
• 1/4 Cup of Cranberries
• 1Tbs of Canola Oil 
• 1/4 Tsp of Tummeric and Ginger (Plus more for dusting on the squash)
• 1/2 Tsp Cinnamon 
• 1/4 cup of Chopped Almonds Toasted 
• 2oz. Goat Cheese
• 1 1/2 Cups of chicken stock 
• 1 tbs Honey
• Salt to taste

1. Preheat the oven to 375*, halve your squash and clean out the seeds.
2. Rub the squash with oil and sprinkle with spices and place face down on a sheet pan and allow to roast for about half an hour. When done pull out and allow to cool so that you can handle them for stuffing.
3.  While the squash is in the oven, start a medium  pot over medium high heat with oil. 
4. Chop the onions and add to the pot and cook till transleucent.  
5. Add spices and continue until the onions begin to brown and the spices become fragrant. 
6. Add Quinoa, chicken stock, salt, and cranberries and bring to a boil, then drop the heat down to simmer and cover. After 15 minutes remove the pot from the heat and let sit with the lid on for another 5 minutes.
7.  Fluff with a fork and Add almonds, honey and goat cheese.
8. Stuff squash with quinoa mixture and place back in the oven for another 30 minutes or until the squash is soft and the stuffing slightly browns. 

YUM! 

I served this as a treat for my boyfriend and I and we both gobbled it on up in no time!
Hmmm what other squashy things should I make ?

Warm wishes and tasty dishes,

Rachel