I mentioned last week that I hosted my first-ever Supper Club. As the host, I was responsible for the main dish and everyone else brought sides that went with our theme for the month, Fall. I decided to go with stuffed acorn squash because I could make all the ingredients the night before and just reheat the day of. I’d say it worked out pretty well. So well that we ate and drank ourselves into mini food comas and we even had leftovers for a few days. Bonus!
Roasted Acorn Squash Stuffed with Sausage, Quinoa and Apple
- 6 acorn squash, rinsed
- 4 tablespoons olive oil
- salt and pepper, to taste
- 1-1/2 pounds spicy chicken sausage, casings removed
- 2 Fuji apples, peeled, cored and diced
- 1 small green pepper, diced
- 1 small jalapeño, minced
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 cup quinoa
- 2 cups chicken broth
- 1 teaspoon fresh thyme
Preheat oven to 350 degrees. Cut each squash in half crosswise; scoop out seeds and save for Roasted Acorn Squash Seeds. Cut a thin slice off the bottom of each half so they can stand upright. Season the inside of each squash well with some of the olive oil, salt and pepper. Place each half, cavity side down on a cookie sheet and bake until tender when pierced, about 45 to 50 minutes. Meanwhile, in a medium skillet over medium-high heat, add remaining olive oil, chicken sausage, apples, peppers, jalapeño, onions, garlic, shallots, salt and pepper. Stir often until apples are tender when pierced, about 8 to 10 minutes. Cook quinoa according to package directions, substituting the chicken broth for water. When cooked, add quinoa to the apple-sausage mixture. Fill each squash equally with sausage-quinoa-apple mixture and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.