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Roasted Acorn Squash Stuffed with Sausage, Quinoa and Apple

Supper Club Place Setting

Service for 10!

Supper Club Menu

The menu!

Supper Club Attendees

The gorgeous group of attendees!

Sausage, Quinoa and Apple Stuffed Acorn Squash

Sausage, Quinoa and Apple Stuffed Acorn Squash

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.

Mini Jalapeño Cornbread Muffins

Mini Jalapeño Cornbread Muffins

  • 1-1/4 cups all-purpose flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • 1/4 cup chopped jalapeños, fresh or canned

Heat oven to 400 degrees. Spray a 24-cup mini muffin tin with nonstick spray. In a large bowl, combine all dry ingredients. Stir in milk, oil, egg and jalapeños, mixing just until dry ingredients are moistened. Pour batter into muffin tins. Bake 15 minutes or until golden brown and a toothpick inserted in center comes out clean.

Apple Crisp

I usually only make apple crisp in the fall, after we go apple-picking at Becker Farms, but I decided to bring this yummy dessert to Easter and it was a hit. It had to bake for an hour and man did it make the whole house smell like the fall. Mmmmmm sweet, delicious fall. We served it warm with vanilla ice cream and it really made this dessert taste out of this world. Also, I used a melted vegan spread instead of butter and it didn’t compromise the flavor at all. It was still as delicious as ever AND vegan-friendly. Yum!

Apple Crisp

  • 8 apples (I used 3 organic Granny Smith and 5 organic Gala, but you can use whatever kind you like)
  • 1/2 cup sugar
  • 2/3 cup flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons apple pie spice
  • 1/2 cup butter, margarine or vegan spread (melted)
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 cup quick oatmeal
  • 1/4 teaspoon salt
Peel and slice the apples, then place them in a large bowl. Add the 1/2 cup sugar, 2/3 cup flour, 1/4 teaspoon salt and the apple pie spice to the apples and mix thoroughly. Then place the apple mixture into a 9 x 13 baking pan. Combine the melted butter, brown sugar, 1/2 cup flour, oatmeal and 1/4 teaspoon salt. Mix well and spread over the top of the apples. Bake at 350ºF for about 1 hour. Check the apples periodically to make sure they are done. Serve warm with vanilla ice cream.

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