by: Kate McMillan
Cook Time
90 minutes
Prep Time
15 minutes
Yield
6–8 Servings
Total Time
90 minutes
Prep Time
15 minutes
Yield
6–8 Servings
summary
A vegetarian alternative to turkey, this stuffed acorn squash recipe features great hearty fall flavors, including quinoa, dried cherries & goat cheese.
ingredients
- 2 acorn squash
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 cup quinoa or wild rice blend
- 1 leek, halved and sliced
- 1 clove garlic, chopped
- 2 scallions, chopped
- ½ cup dried cherries
- ½ cup pecans, roughly chopped
- ½ cup parsley, chopped
- 2 ounces goat cheese
directions
- Preheat the oven to 400°F. Cut the acorn squash in half vertically, scoop out the seeds and place the halves on a parchment-lined baking sheet, cut sides up. Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Bake in the oven until fork tender and golden brown, about 1 hour.
- Meanwhile, cook the quinoa or wild rice according to package instructions (if your quinoa comes with a flavor packet, discard). Set aside.
- Warm the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Add the leeks and garlic and season with salt and pepper. Sauté until leeks are soft and golden, about 6 minutes. Add the cooked quinoa to the skillet and stir to combine. Transfer to a mixing bowl and add the scallions, cherries, pecans and parsley. Season well with salt and pepper.
- If there is a pool of olive oil in the bottom of the squash halves, use a pastry brush to redistribute the oil all over the cut edges of the squash. Fill the cavities with the quinoa mixture and dot each with several pieces of goat cheese. Bake in the oven until the filling is warmed through and the cheese is melty, about 15 minutes. Serve at once.
