For the first time in years of gardening, we planted two teeny tiny acorn squash plants early this past summer. At first, it seemed they were doing great, despite the torrid summer we experienced in the Northeast. Then the torrential rain came, along with high winds. The beautiful, lush green leaves began to show signs of molding and wilting, so I decided to collect the vegetables before becoming affected.
Although I’m sad about having to dispose of the plants earlier than I anticipated, I can’t complain about the resulting harvest that provided me with 9 gorgeous squash.
I love winter squash because of their versatility, as they can be used in sweet or savory dishes, or even incorporated in bread dough. Further, acorn squash is rich in vitamin A and C, which help boost the immune system and promote healthy vision and glowing skin.
Since I have 9 acorn squash to cook up before they spoil, I will be embarking on a month-long journey where I will create recipes that incorporate this delicious vegetable. And what better month than October for a squash challenge?
Prep Time: 25 min | Cook Time: 55 min | Serves: 4 | Difficulty Level: ♦♦ – Beginner
Basics
- 2 Acorn Squash (of course!)
the filling
- 3 cups Vegetable Broth
- 1 cup Quinoa – uncooked
- ⅔ cup Cranberries – frozen, or fresh
- ½ cup Red Lentils – uncooked
- ⅓ cups Walnuts – raw
- 2 plant-based Sausages
- 2 tsp Thyme
- 1 tsp Salt
- 1 tsp Oregano
to drizzle
- 4 tsp Maple Syrup (If you are not strictly vegan, try honey instead.. it’s delicious!)
- 4 tsp Sage – dry Dalmatian
For the Acorn Squash
Cut the rinsed squash in half lengthwise skin on. Put in an oven-safe dish with ½” of water, cut side up and bake at 400°F for 30 minutes.
Drain the remaining water from the dish, discard the seeds, and set aside to cool.
On to the Filling
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, rinsed lentils, herbs, and salt and cook for 10 minutes. Dice the sausage and add it to the cooking quinoa. Simmer for 5 more minutes, put in the chopped walnuts and cranberries, and remove from heat. Mix well and set aside.
Assembly and Finishing Touches
Preheat the oven to 375ºF
With the help of a spoon, gently remove the seeds from the squash halves trying to remove the flesh. Stuff the squash with the quinoa filling, and place back in the same dish you used to roast.
Drizzle with dry sage and honey.
Bake for 20 minutes.
EXTRAS AND TIPS
For the sausage, I use the Italian Garlic and Fennel plant-based sausage from Field Roast (https://fieldroast.com/product/italian-sausage/). I find this on the shelves of Whole Foods Market pretty regularly, but you can check their website to find a retailer near you. Of course, you can use a different flavor if you prefer, although, if I may, I would not recommend pairing the Mexican Chipotle type with acorn squash, as you will miss out on the delicate flavor of the squash.
